GF DF SF
Serves: 4
School is back in session. If you’re like most parents, your priority has shifted from how to occupy the kiddos to how to feed them with a school and activity schedule.
All of a sudden, your meal prep time or any free time can easily vanish. Maintaining a healthy eating routine for yourself and kids can feel like an impossible challenge.
That’s why I’ve got a great dinner on deck for you. This back to school recipe is amazing, takes less than 30 minutes and most definitely kid-approved!
Even if you’re working on gut repair, you can enjoy this meal. Instead of your traditional sloppy joe dinner out of a can with refined grains, you can create a nutrient-dense dish with vegetables, gluten-free options, and most importantly, major flavor .
Ingredients
1 lb of chicken breasts
1 cup canned tomato sauce
1 red bell pepper, chopped
½ tsp chili powder
1 clove garlic
1 small onion, chopped
1 tbs coconut aminos
1 tbs honey
2 tsp dijon mustard
1 tsp apple cider vinegar
Dash red pepper flakes
1 small cucumber, sliced into a matchstick cut
2 tbs olive oil
1 tbs avocado oil
4 cups arugula
4 gluten-free Original Mikey’s Muffins (optional)
Sea salt and pepper
Step 1
In a medium saucepan, boil water and add chicken breasts. Allow the chicken to boil until fully cooked for 15-20 minutes. Once done, allow to cool and shred.
Step 2
Meanwhile, in a skillet over medium heat add avocado oil. Saute onion and red pepper.
Step 3
Add chili powder, garlic, aminos, honey, mustard, vinegar and red pepper flakes to the onion and red pepper.
Step 4
After, add the shredded chicken until the mixture fully coats the chicken.
Step 5
In a large bowl, mix the arugula with olive oil, salt, and pepper. Serve sloppy joe chicken on greens or in a toasted Mikey’s muffin with greens on the side.
Step 6
Add the sliced cucumbers into the sandwich or on the greens.
