Molasses Chicken
Sautéed Snow Peas and Carrots
Ingredients
- 1 cup molasses
- ½ cup apple cider vinegar
- 2 Tbsp honey
- 3 cloves garlic, minced
- 12 boneless, skinless chicken thighs
- 2 cups chopped strawberries
- 2 peaches, peeled and chopped
- 1 jalapeño pepper, minced
- 2 Tbsp lime juice
Instructions
- Combine first 4 ingredients in a large zip-top plastic freezer bag; add chicken, turning to coat. Chill 30 minutes.
- Preheat grill to medium-high heat. Remove chicken from marinade, and sprinkle with salt and pepper. Discard marinade.
- Grill chicken, covered, 12 to 15 minutes, turning occasionally, until done.
- Combine strawberries, peaches, jalapeño, and lime juice. Serve over chicken.
Side Dish Ingredients
- ½ cup sliced almonds
- 2 cloves garlic, minced
- 1 Tbsp grated ginger
- 2 Tbsp olive oil
- 1½ lb snow peas, trimmed
- 3 carrots, thinly sliced
- ½ cup gluten-free vegetable broth
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant.
- Sauté garlic and ginger in hot oil in a large nonstick skillet over medium-high heat 1 minute; add snow peas and carrots, stirring to coat.
- Add broth; cover and cook 5 minutes or until snow peas and carrots are tender. Season with salt and pepper to taste.
- Sprinkle with nuts before serving.
Gluten Free Meal Plan
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