Boring chicken is in the past! Enter chili crisp, a Chinese hot sauce made of chili pepper infused oil with aromatic spices!! In this recipe, I use the gluten-free, gut-friendly, low FODMAP version of chili crisp so you get all the flavor plus the healing benefits. Elevate your chicken to a whole other level!
Ingredients:
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6 pasture-raised organic chicken tenderloins
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2 TBSP coconut aminos
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4 TBSP rice wine vinegar
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1 tsp dried minced onion
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1 tsp raw organic honey
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1/2 tsp sea salt
Directions:
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Preheat oven to 350 degrees and line a baking sheet with parchment paper.
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In a bowl, mix the chicken with the chili crisp, coconut aminos, rice wine vinegar, minced onion, organic honey and sea salt until evenly distributed.
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Place the chicken on the baking sheet and bake for 30 minutes.
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Serve with your favorite vegetable side and rice.
