This stir fry is done in a pinch. It took me 20 minutes, start to finish. I even cheated and used frozen broccoli and chicken tenders. I use the brown rice and millet ramen noodles from Costco for a healthy GF option. 

Ingredients:

Sauce:
1/4 c. coconut aminos, soy sauce or Bragg's liquid aminos
1 T. cassava root flour
1/4 c. chicken broth
1 T. rice vinegar
2 T. coconut sugar or brown sugar
3 cloves minced garlic
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1 lb. chicken, cut in chunks
1 head broccoli, cut into florets
oil
2 green onions
9 oz brown rice ramen noodles (about 4 squares)

Directions:

Whisk the sauce ingredients together in a small bowl. 
Stir fry the chicken and broccoli in a fry pan with some oil of choice until the broccoli is tender and the chicken is no longer pink. I used frozen tenders and frozen broccoli as a cheat. Season with salt and pepper as you stir fry. Pour in the sauce and with temperature on medium to low, let the sauce thicken real quickly. Do not let it get too hot and burn! 
Add the cooked noodles (for the Costco kind, 3 minutes boiling time) and toss to coat. Add the copped green onions (green part) on top and serve. 

This little creation has to be my hands down, favorite taco, if not meal. It is light and refreshing and can go in a lettuce wrap to keep it grain free. The flavors of the mangos, chili and lime are the perfect combo! 

Mango Salsa

Ingredients:

3 ripe mangos, peeled and diced
1/4 cup chopped cilantro
2-3 T. diced jalapeño or mild chilis
2 T. diced shallot or red onions
1-2 limes juiced
1-2 T. honey
salt and pepper to taste

Directions:

Mix all ingredients together and let chill for 30 minutes to blend flavors. 

Honey Lime Chicken Tacos

Ingredients:

1 1/2 pounds cooked, shredded chicken
4 T. honey
3 T. fresh lime juice
1 T. avocado oil
2 tsp. chili powder, or more to taste
1/4 tsp. garlic powder
1/4- 1/2 tsp. salt
corn tortillas or lettuce wraps

Mix the dressing ingredients and add the chicken. Toss to coat several times and then add additional salt, lime or chili powder as desired. Let heat together in 
a warm oven for 30 minutes to absorb the flavors. Serve with lightly fried corn
​tortillas or in a lettuce wrap. 

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I rarely take the time to plan ahead to marinade something. I am a last minute cook. But, when I do marinade, this citrus marinade is one of my favorites. It is so versatile! It can go in salads, Mexican recipes, wraps, etc. It is a great way to use up the left over citrus. I used the chicken in a Mexican bowl the first night with lime cilantro rice, black beans and roasted peppers, onions and squash. The next night to make it look like a different dinner, I chopped up all the ingredients, heated it up, added in some chopped kale just till barely warmed and tossed it all in a lemon vinaigrette. It ended up being such a yummy and filling salad! 

Grilled Citrus Chicken Marinade

Ingredients:

3/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime or lemon juice
1/2 cup olive or avocado oil
3 T. liquid coconut aminos or Bragg's liquid aminos
1 T. honey
1 tsp. cumin
1 clove minced garlic
salt and pepper to taste
1 1/2 pounds chicken breasts or tenders

Combine all ingredients and place in a gallon freezer bag. Put citrus rinds in the bag as well and marinade at least 12 hours or overnight. Grill chicken and after sliced, squeeze additional lime or lemon juice over chicken and salt and pepper to taste. 

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Lemon Dressing:

Ingredients:

1/4 cup lemon juice
2 tsp. honey
1 tsp. Dijon mustard
1/2 tsp. sea salt
1/2 cup avocado oil
fresh ground pepper

Whisk all ingredients and toss over finely chopped Kale warmed with grilled chicken, rice, black beans and veggies. Great with a cold salad as well!