Unlike most teriyaki recipes, this plate maintains the sweetness and flavor without containing sugar. This recipe is filled with wholesome nutrients, vitamins and fiber. Serve on a bed of baby arugula and quinoa for a healthy and well rounded meal.
Combine the soda, soy sauce, vinegar, minced onion, garlic, ginger and coconut crystals in a bowl. Add the chicken and turn to coat.
Place in refrigerator to marinate overnight.
Remove chicken from marinade and pat dry. Reserve 1 cup of marinade.
Heat one teaspoon of coconut oil in a large skillet.
Add the chicken and heat on medium high, turning once, for 8-10 minutes, until browned and cooked through. Transfer to a plate.
Wipe out the skillet. Heat remaining 1 teaspoon of coconut oil. Add the sliced onion and asparagus and cook for 5 minutes, until browned. Add the reserved marinade and boil until slightly reduced, then add the cilantro.
Serve over a bed of baby arugula and cooked quinoa.
Nutritional Analysis: One serving equals: 289 calories, 13g fat, 963mg sodium, 4.8g carbohydrate, 3g fiber, and 29g protein
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