Hey there, fellow food lovers! Ever find yourself in a culinary conundrum, torn between sticking to your health goals and indulging in something absolutely mouthwatering? Well, worry no more! I’ve got the perfect solution that marries both worlds in a delicious harmony—my healthy, delicious, and juicy high-protein Bourbon Chicken recipe. Yes, you heard that right: bourbon chicken and healthy in the same sentence. Let’s dive into this flavor fiesta!
Let’s Talk Chicken
First off, let’s talk about the star of the show—chicken. Chicken breast is the go-to protein powerhouse, packing a whopping 31 grams of protein per serving. But wait, it gets better. We’re marinating this lean, mean protein machine in a deliciously-infused elixir that’s so good, you’ll be tempted to sip it straight from the bowl (please don’t, though; we need it for the chicken). This marinade is a delightful blend of bourbon (or you can sub Apple Cider Vinegar), coconut aminos, garlic, and a bit of coconut sugar for that perfect balance of sweet and savory. It’s like a spa day for your taste buds!
Bourbon vs. Apple Cider Vinegar
Now, I know what you’re thinking: “Bourbon? Isn’t that the stuff that makes me dance on tables at weddings?” Yes, the very same! But here, a little bourbon goes a long way in adding a depth of flavor that will make your taste buds do a happy jig. And don’t worry about the alcohol content—most of it cooks off, leaving behind a rich, caramel-like essence that makes this dish truly unforgettable. Plus, it’s a great way to impress your friends and family with your culinary prowess. Just imagine their faces when you casually drop, “Oh, it’s a bourbon marinade” into conversation. Instant chef cred!
Coconut Sugar? I barely know her!
Coconut sugar is the undercover superhero of sweeteners! Picture this: while regular sugar is busy plotting cavities and sugar crashes, coconut sugar is blending in, offering a caramel-like flavor with a lower glycemic index. It’s like the Clark Kent of sugars, keeping your energy levels steady and your sweet tooth satisfied without the post-dessert drama. Plus, it’s packed with nutrients like iron, zinc, and antioxidants, making it the James Bond of pantry staples — suave, multifunctional, and always leaving you wanting more. So next time you’re baking cookies or sweetening your coffee, let coconut sugar be your secret agent for a healthier, tastier mission.
In all seriousness, coconut sugar, (which is derived from the sap of the coconut palm tree), has gained popularity as a natural sweetener with several notable benefits. One of its primary advantages is its low glycemic index, which means it causes a slower rise in blood sugar levels compared to regular table sugar. This makes it a favorable option for those managing diabetes or aiming to maintain steady energy levels. Additionally, coconut sugar retains some of the nutrients found in the coconut palm, including iron, zinc, calcium, and potassium, offering a small nutritional boost. The presence of inulin, a type of dietary fiber, further aids in digestive health by promoting beneficial gut bacteria. As a minimally processed and eco-friendly alternative to conventional sugars, coconut sugar supports both personal health and sustainable agriculture practices.
Saute, Sauce, & Serve It Up!
The process couldn’t be easier. Are you ready for this?
First, you’re going to combine all of your sauce ingredients into a small sauce pan. Bring to a boil and let it continue to boil for about 16 minutes (until a nice, sticky glaze forms).
While your sauce in heating and boiling, dice your chicken and add it to a large skillet with a little bit of avocado or extra virgin olive oil. Season with salt and pepper and cook until the internal temperature reaches 165 degrees F.
Once your chicken is cooked through and your glaze is made, simply combine the two and serve your delicious chicken over rice (or cauliflower rice, if you’re going lower carb!)
Pro Tip: Double your glaze recipe and use it as a stir fry sauce. I love to get Trader Joe’s stir fry veggie blend and sauté that in a wok with some EVOO and then add my sauce at the end! It makes for a delicious (and totally nutritious) meal!
Conclusion
So, whether you’re meal prepping for the week or looking for a show-stopping dish for your next dinner party, this healthy, high-protein bourbon chicken recipe has got you covered. It’s quick, it’s easy, and most importantly, it’s ridiculously delicious. Give it a try and let me know how it goes—preferably with photos of your own bourbon-infused dance moves. Happy cooking!
Bourbon Chicken
Yield: 8 Servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Discover the ultimate guilt-free comfort food with my mouthwatering Bourbon Chicken recipe! 🍗✨ This dish is not only delicious but also packed with protein to keep you energized throughout the day. Juicy chicken breast, chopped and marinated in a sweet and savory bourbon sauce, then perfectly seared and simmered to tender perfection. Ideal for a weeknight dinner or meal prep, this recipe is sure to become a family favorite. Serve it over fluffy white rice or alongside steamed veggies for a complete and satisfying meal.
Ingredients
For the Sauce
1/2 cup Coconut Sugar
1/2 cup Bourbon (or sub Apple Cider Vinegar)
1/2 cup Coconut Aminos (can sub Soy Sauce, but Coconut Aminos add a sweeter flavor and elevate the sauce).
In medium sauce pan, combine all sauce ingredients. Whisk well and bring to a boil.
Once boiling, keep heat on high and allow to boil until a sticky glaze forms, whisking often. Tip: This usually takes about 10-15 minutes for me.
While your glaze is forming, place chicken into skillet and generously season with salt and pepper.
Cook chicken until internal temperature reaches 165 degrees F.
Once finished, pour glaze over chicken and combine well. Serve over white rice with yum yum sauce.
If adding sautéed veggies, simply sautée them until tender (about 5-7 mins) in a wok or skillet with 2 tbsp of EVOO or Avocado oil, season with salt and pepper.
That's it!
Notes
Note: This recipe makes enough chicken and sauce to serve 8 people. If you would rather serve four and add sauteed and sauced veggies, simply half the chicken in the recipe, but keep the sauce measurements the same. Use half of the sauce for your chicken and the other half for your veggies!
You could also just add the sauteed veggies to the pan of cooked chicken and sauce it all together, but this will result in a less saucy dish overall.
Welcome, foodies and flavor enthusiasts, to my Bang Bang Chicken Wontons Recipe post!
Today, we’re embarking on a culinary adventure that promises to be both tasty and nutritious. If you’ve been searching for a dish that combines mouth-watering flavors with a protein punch, look no further than my delicious Bang Bang Chicken Wontons! Not only are these little pockets of joy incredibly satisfying, but they’re also the perfect snack or appetizer to impress your friends and family. So, let’s dive into the magic of these delectable bites!
These Bang Bang Chicken Wontons are Bang Bang-in
First things first: what exactly makes Bang Bang Chicken Wontons so delectable? It’s the perfect marriage of crispy wonton wrappers and a savory, protein-packed chicken filling, all drizzled with a tantalizing sauce that boasts the perfect blend of spicy and sweet. Think of it as a flavor explosion that leaves you craving more with each bite. The filling is made with tender ground chicken, mixed with a blend of garlic chili sauce, 0% greek yogurt (for a protein punch), sriracha, honey, and a sprinkle of sesame seeds. High in protein and rich in flavor, this filling is a game-changer for anyone looking to up their snack game, or for my Bari-besties out there looking to maximize every bite.
Sauce Goals: Spicy & Savory
Now, let’s talk about the sauce—because what’s a Bang Bang dish without its signature sauce? The Bang Bang sauce is where the magic truly happens. A creamy concoction of greek yogurt (you can use mayo if you prefer), garlic chili sauce, and a hint of sriracha, this sauce delivers a kick that’s just spicy enough to keep things interesting. It’s the perfect complement to the crunchy wonton exterior and the savory chicken filling. Garnish your wontons with some sesame seeds and chopped cilantro or green onion, and voilà! You’ve got yourself a dish that’s not only protein-packed and delicious but also Instagram-worthy.
Bang Bang Chicken Wontons: A Conclusion
In conclusion, Bang Bang Chicken Wontons are more than just a snack—they’re an experience. They’re the kind of dish that makes you want to dance a little happy dance in your kitchen because you’ve discovered something truly special. They’re easy to make, packed with protein, and bursting with flavor. So, the next time you’re looking to impress or simply indulge in something delightful, whip up a batch of these wontons. Your taste buds—and your protein intake—will thank you! Happy cooking, and may your Bang Bang Chicken Wontons bring you all the joy and deliciousness you deserve.
Bang Bang Chicken Wontons
Yield: 12 Wontons
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Looking for a spicy, delicious, and protein-packed dish? Try my Bang Bang Chicken Wontons! Perfectly portioned and bariatric-friendly, these wontons are filled with tender chicken and a zesty, creamy sauce that will tantalize your taste buds. Ideal for post-surgery meals or anyone seeking a healthier yet indulgent option. Get ready to savor every bite of this guilt-free delight! #BariatricFriendly #HealthyEating #SpicyChicken #ProteinPacked #BangBangWontons
Ingredients
For the Wontons
24 Wonton Wrappers
1 tsp Avocado Oil
1 lb Ground Chicken, browned
Salt & Pepper, to taste
Sesame Seeds for garnish, optional
For the Sauce
1/2 cup 0% Greek Yogurt or Light Mayonaisse
1/4 cup Chili Garlic Sauce
1 tsp of Rice Vinegar or Lemon Juice
1 tbsp Sriracha
1 tbsp Honey
Instructions
1. Start by preheating your oven to 350 degrees F.
Next, take all 24 wonton wraps and place them into a greased muffin tin (Tip: put two wraps together turning them so the corners are staggered).
Bake for 8-10mins, or until slightly brown and crispy.
Remove wonton wraps from oven, set aside to cool.
Next, in a large skillet, warm your avocado oil.
Brown 1 lb ground chicken (season with salt and pepper).
Once the chicken is thoroughly cooked, add sauce to chicken and toss well.
Drop approximately 2 tsp of the sauced ground chicken mixture into each wonton cup.
Lightly garnish with sesame seeds
Enjoy!
Nutrition Information:
Yield: 12Serving Size: 1 Wonton Cup Amount Per Serving:Calories: 110Total Fat: 3.8ggNet Carbohydrates: 10.8gProtein: 9.1gg
Introducing my new recipe for Gluten Free Chocolate Chip Banana Bread Protein Cookies. Are you on the lookout for a guilt-free, delicious treat that satisfies your sweet tooth while helping you maintain your macro goals? Look no further!
These cookies are not only scrumptious but also packed with wholesome ingredients to keep you energized throughout the day.
Ingredients:
2 cups All Purpose Gluten Free Flour (I like King Arthur and Cup4Cup brands)
1 cup Coconut Sugar (lower glycemic index than table sugar), or sub in your zero sugar sweetener of choice
1 tsp baking soda
1 stick butter
1/4 tsp salt
1 cup semi-sweet chocolate chips
2 tbsp Fairlife Skim Milk
2 ripe bananas
2 scoops of unflavored Isopure protein powder
Directions:
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick.
Cream together the butter, protein powder, and coconut sugar in a mixing bowl until the mixture is fluffy and well combined. This step is crucial for ensuring a light and airy texture in your cookies.
Add in the baking soda, salt, ripe bananas, Fairlife Skim Milk, gluten-free flour, and protein powder. Mix until all ingredients are well incorporated. The bananas should be mashed and fully blended into the batter, giving it a rich and moist consistency.
Fold in the semi-sweet chocolate chips. This will ensure that every bite of your cookie has a delightful chocolate surprise.
Drop 1 tbsp dollops of the batter onto the prepared baking sheet. Make sure to space them out to allow room for spreading.
Bake for 11 minutes, or until the edges of the cookies begin to turn golden brown. This baking time ensures a perfect balance between a crispy exterior and a soft, chewy interior.
These Gluten Free Chocolate Chip Banana Bread Protein Cookies are the perfect blend of indulgence and nutrition. They are ideal for a post-workout snack, a quick breakfast on-the-go, or even a tasty dessert. Not only are they gluten-free, but they also have the added benefit of protein powder, making them a great option for those looking to increase their protein intake without compromising on flavor. Enjoy baking and indulging in these delightful cookies!
For more delicious Gluten-Free treats, click here.
Gluten Free Chocolate Chip Banana Protein Cookies
Yield: 20 Servings (2 cookies per serving)
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Ingredients
2 cups All Purpose Gluten Free Flour (I like King Arthur and Cup4Cup brands)
1 cup Coconut Sugar (lower glycemic index than table sugar), or sub in your zero sugar sweetener of choice
1 tsp baking soda
1 stick butter
1/4tsp salt
1 cup semi-sweet chocolate chips
2 tbsp Fairlife Skim Milk
2 ripe bananas
2 scoops of unflavored Isopure protein powder
Instructions
Preheat oven to 350 degrees F.
Cream together butter, protein powder, and sugar until fluffy and well mixed.
Add in baking soda, salt, bananas, milk, flour, and protein powder.
Fold in chocolate chips last, then drop 1 tbsp dollops of batter onto parchment lined baking sheet.
Bake 11 minutes (or until edges begin to turn brown).
Hey there friend! Are you looking for a way to use up all those pickles from your garden WITHOUT pressure canning them? Look no further than these quick, easy, & delicious refrigerator dill pickles! No water baths, no jar sterilization, just chop, dump, brine, and seal!
Not only are they a great way to preserve your harvest, but they’re also a delicious and refreshing snack that you can enjoy all summer long.
Don’t Say I Didn’t Warn You
Pickle-Makers Beware: These pickles are magic and will change your life. And your expectations- a store bought pickle will never be able to compare. You may also notice that your children, (even your teenagers), will choose to be around you and talk to you when these pickles are accessible.
Two years ago I had a jar of these open on the counter for the kids to snack on. In a matter of minutes, I had three high-school aged boys sitting in my kitchen telling me about their lives. Crazy, right?
Let’s Get To It
To make refrigerator pickles, you will need a few things:
Ingredients (Jump to Recipe below for Specific Measurements)
This year, our nephew, joined us as we made our first batch of the season (along with some pickled jalapeños and banana peppers!) He enjoys cooking with me when he comes over, so I knew this would be a really fun activity to do together.
We started planning our “pickle party” (as he preciously dubbed this gathering) a few weeks ago. He exclaimed “We can have a pickle party! That will be so fun. Can we get green balloons? And green sleeping bags?!”
So yes, my friends. That is exactly what we did. Life is short. Celebrate the little things! (Note: if you are looking for some nice and CHEAP sleeping bags, Academy Sports has this one for $9.99… and that isn’t even a sale price! Grab yours here. Ps, this is not sponsored by Academy. I just had to share that steal of a deal with y’all!)
Our pickle party started by picking our cucumbers off of our vines. We harvested two large cucumbers and five cute little gherkins! The perfect amount for two quarts of pickles. One quart of spears and one quart of crinkle cut rounds!
Ingredients Explained
Cucumbers
Truthfully, you can use any kind of cucumber you want. We love to use a pickling variety because they are smaller (typically), wider in diameter, and have a thinner skin. Perfect for delectable pickles! You can read more about the differences between traditional cucumbers and pickling varieties here.
We LOVE to grow our own, too. We planted our first crop (from seedlings) during Spring 2020 when everyone was stuck quarantined inside thanks to the *you-know-what*. It was a great excuse to get outside with our kiddos and focus on something new and exciting. We had no idea what to expect, but they were surprisingly simple and produced a huge yield during the first season!
Vinegar
I prefer to use white vinegar as I usually have a large amount on hand since we use it for a variety of purposes around the house. Apple cider vinegar or any sort of wine vinegar may be used if you prefer. I have not tried this recipe with either of those, so I can’t personally attest to the results.
Water
I prefer to use filtered water for anything and everything we consume. That is my family’s preference. We have a Royal Berkey Water Filter (and love it!) so we just use that water. I can only assume that using filtered water leads to a bit of a longer shelf life, but I haven’t done the research.
Salt
Kosher, coarse grain, non-iodized salt is what you want. Iodized varieties can cause your veggies to become discolored. Be sure to check the ingredients in your salt before you purchase. The one I have linked is perfect.
If you opt for a store bought kosher salt, it should be fine, too. Just be aware that most store bought kosher salt will be made with a non-caking additive added. This will not hurt your precious pickles, but it may cause your brine to become cloudy.
Sugar
Nothing fancy here, just plain old granulated sugar!
Fresh Dill Weed
Fresh dill is one of those herbs that, as soon as I catch a whiff, I have a smile on my face. Obviously, for a dill pickle recipe, we need dill! If you grow your own herbs, why not put those babies to use? If you don’t have any on hand, you can find fresh dill in the produce section of most grocery stores! Dried dill weed will work in a pinch, but if you’re going with a shelf-stable variety, freeze dried is best. Freeze dried varieties will have a stronger flavor and aroma than traditionally dried dill.
Garlic Cloves
Last, but certainly not least, fresh garlic cloves. Pungent and packed with flavor, adding fresh garlic cloves will elevate your pickle game for sure. Chop finely and disperse through the jar evenly so your pickles absorb even flavor!
Instructions For Making Refrigerator Dill Pickles
Assembling the Jars
Simply start by slicing your cucumbers into rounds or spears. I remove the ends (especially on the spears), so they fit nice and snug in the jar. Place slices into jars, leaving roughly an inch, to an inch and a half of space between the top of your pickles and the top of the opening of the jar.
Finely chop your freshly peeled garlic and disperse evenly throughout the jars. Next, stuff the dill sprigs between the spears and disperse between the rounds, using both the stems and the dill leaves. Don’t worry about going overboard on the dill. These are quick, easy, & delicious refrigerator DILL pickles, after all. Add your salt and pickling spices, and your pickles are ready to brine!
Making the Brine
On medium-high heat, mix together vinegar, water, and sugar. Bring to a boil, allow to boil for one minute, then reduce heat and simmer for fifteen minutes. After simmering, transfer brine to your heat resistant liquid measuring cup and allow it to come to room temperature. (Note: You can pour the brine into your jars immediately if you’d like, but it will make for a a mushier texture.
Once the brine has cooled, carefully pour into jars over pickles covering entirely. It is important that no pickles are left sticking out of the brine. Tightly close the lids on your jars and give each jar a shake to mix the salt and spices with the brine. Transfer jars to the refrigerator and let settle. (Note: Pickles can be consumed after settling for 24 hours. For best results, allow pickles to settle for one week!)
Voila! You now have quick, easy, & delicious refrigerator dill pickles!
Spice Up Your Life, Dill Pickle Style
But wait, there’s more! Not only are refrigerator pickles easy to make, but they’re also a great canvas for your creativity. Want to spice things up? Add a pinch of red pepper flakes or a sliced jalapeño to the mix. Feeling adventurous? Try this technique (sans dill) with some fresh-from-your-garden peppers!
Actually, we harvested a few jalapeños and banana peppers from our garden today. So, I pickled a small jar of each to have on hand. We love jalapeños on taco/nacho nights and banana peppers on pizza are my absolute fave. Plus, both are such easy (and yummy) snacks!
The next time you find yourself with an abundance of cucumbers from your garden, don’t let them go to waste! Whip up a batch of quick and easy refrigerator pickles and enjoy a tasty snack all summer long. Happy pickling!
Looking for a simple, tasty snack? Try these refrigerator dill pickles – they're quick to make and perfect for any occasion! Here's how to create them:
Ingredients
cucumbers, pickling variety (2 quarts, chopped)
1.5 cups vinegar
6 cups water
4 tbsp kosher, non-iodized salt (coarse)
3/4 cup granulated sugar
8 sprigs fresh dill
6-8 garlic cloves, thinly sliced
4 tbsp pickling spice
Instructions
1. Simply start by slicing your cucumbers into rounds or spears. I remove the ends (especially on the spears), so they fit nice and snug in the jar. Place slices into jars, leaving roughly an inch, to an inch and a half of space between the top of your pickles and the top of the opening of the jar.
2. Finely chop your freshly peeled garlic and disperse evenly throughout the jars. Next, stuff the dill sprigs between the spears and disperse between the rounds, using both the stems and the dill leaves.
3. Add your salt and pickling spices, and your pickles are ready to brine!
4. On medium-high heat, mix together vinegar, water, and sugar. Bring to a boil, allow to boil for one minute, then reduce heat and simmer for fifteen minutes.
5. After simmering, transfer brine to your heat resistant liquid measuring cup and allow it to come to room temperature.
6. Once the brine has cooled, carefully pour into jars over pickles covering entirely. It is important that no pickles are left sticking out of the brine.
7. Tightly close the lids on your jars and give each jar a shake to mix the salt and spices with the brine.
8. Transfer jars to the refrigerator and let settle.
Notes
1. You can pour the brine into your jars immediately if you'd like, but it will make for a a mushier texture.
2. Pickles can be consumed after settling for 24 hours. For best results, allow pickles to settle for one week!
Where are my sweet-and-salty lovers at? Do you love satisfying that sweet tooth but also want to avoid the sugar crash and stay energized? Look no further because I have the perfect recipe for you: chocolate peanut butter protein balls!
These little balls of goodness are packed with protein, healthy fats, and natural sweetness. They are easy to make and perfect for snacking on the go, or for satisfying your sweet tooth. Plus, they taste like a decadent dessert, so you won’t even feel like you’re eating something healthy! Pro-tip: eat one of these with your coffee in the morning. I promise you’ll thank me later!
To make these protein balls, you will need:
1 cup of natural peanut butter
1/2 cup of honey
2 cups of rolled oats
1/2 cup of chocolate chips
1/2 cup of protein powder (I use the Orgain brand chocolate fudge flavor)
Mix all the ingredients together in a large bowl until well combined. Then, roll the mixture into small balls and place them on a baking sheet lined with parchment paper. Refrigerate the balls for at least 30 minutes to set.
And voila! You now have a delicious and healthy snack that you can enjoy any time of the day. These chocolate peanut butter protein balls are perfect for busy mornings, mid-day cravings, or post-workout recovery. Plus, they are so easy to customize! You can add different types of nuts, seeds, or dried fruits to the mixture to make it your own.
For my friends who have trouble staying “regular” or are often “stopped up”, try adding a tablespoon or two of chia seeds to your batch! Chia seeds are little super seeds that are full of fiber and virtually tasteless. You can read all about them here. They are also full of omega-3’s and protein, so they really are like little nutrition bombs. I love to add them where I can!
So go ahead and give this recipe a try. Your taste buds (and your body) will thank you!
NOTE: I’m sure your family and friends will be hooked on these bad boys (if you decide to share), so try making a double batch and freezing half. I keep a batch in my freezer at all times!
Perfect
Yield: 24
Prep Time: 10 minutes
Additional Time: 30 minutes
Total Time: 40 minutes
These little balls of goodness are packed with protein, healthy fats, and natural sweetness. They are easy to make and perfect for snacking on the go, or for satisfying your sweet tooth. Plus, they taste like a decadent dessert, so you won’t even feel like you’re eating something healthy! Pro-tip: eat one of these with your coffee in the morning. I promise you’ll thank me later!
Ingredients
1 cup of natural peanut butter
1/2 cup of honey
2 cups of rolled oats
1/2 cup of chocolate chips
1/2 cup of protein powder (I use the Orgain brand chocolate fudge flavor)
1 tbsp chia seeds, optional
1/4 to 1/2 cup of dried fruit, nuts, or coconut, optional
Instructions
Mix all the ingredients together in a large bowl until well combined.
Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
Refrigerate the balls for at least 30 minutes to set.
Notes
Make a double batch and freeze half! When you're ready to eat, just pull out and let them thaw to room temperature.
Hey friend! Molly here. Just think of me as a Tennessee troubadour with a heart as big as Dolly’s hair. Serenading souls, one note at a time. Crafting, gardening, baking, and spreading the good word about Jesus in between. Proud wife, dog mom, foster mom to several, and forever momma to baby Easton in Heaven. Lover of laughter, healthy boundaries, and songs that make you feel something. Read more about my story here.
