I’ve been a food blogger for over 7 years now. That means that each week for the past seven years, I’ve somehow managed to create 2 – 3 blog posts each week. It’s crazy how time flies!
In that time, I’ve had my fair share of writer’s block. Usually, I counter this by telling you a funny story about my cats, a random story where I make fun of myself, and then occasionally, I actually talk about food here. 😉
Today I was battling a particularly rough patch of writer’s blog and in an attempt to get inspired, I came across this blog topic generator and entered the following nouns: chicken, pepper, and recipes.
Here are the topics it came up with for me:
- Why We Love Pepper (And You Should, Too!)
- What Will Chicken Be Like In 100 Years?
- The Ultimate Cheat Sheet On Recipes
- How To Solve The Biggest Problems With Chicken
- 5 Tools Everyone In The Pepper Industry Should Be Using
I’m not sure if any of these actually helped with the writers block, so I’ll just go ahead and talk to you about this easy paleo cashew chicken…
This easy paleo cashew chicken is my new favorite recipe for quite a few reasons:
- It’s an incredibly easy one-dish meal that can be made in under 30 minutes! Hello weeknight dinner!
- This recipe is gluten-free, grain-free, soy-free, and doesn’t contain any sugar like other cashew chicken recipes.
- This dish stores well so I typically make a double batch and then portion the leftovers for grab-and-go lunches.
- And, it’s super easy to swap out the chicken for a plant-based protein source and make this dish vegetarian/vegan if desired!
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 1½ pounds boneless, skinless chicken breasts
- 1-inch piece of fresh ginger, minced
- 3 cloves garlic, minced
- ⅓ cup coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon sea salt
- 1 tablespoon arrowroot powder
- 1 medium red bell pepper, seeded and cut into bite-sized pieces
- 1 large head of broccoli, cut into florets (about 4 cups)
- ¼ cup fresh basil, chopped
- ½ cup dry roasted, unsalted cashews
- Add coconut oil to a large pan over medium heat. Add the onion and chicken and cook for 8 - 10 minutes, or until the chicken is almost cooked through.
- While chicken is cooking, mix the minced ginger, garlic, coconut aminos, sesame oil, apple cider vinegar, and sea salt together. Whisk in the arrowroot powder, then set sauce aside.
- Add the bell peppers and broccoli to the chicken and cook 1 - 2 minutes, stirring frequently. Add the sauce and cook an additional 2 - 3 minutes, until chicken has reached an internal temperature of 165 degrees F and vegetables are tender.
- Top with basil and cashews and serve.