One thing about living in Lethbridge that really sucks (other than pretty much everything), is the wind.
It is so stinking windy here. Like, all the time.
I was going to ride my bike to training on Wednesday morning… but then I realized it was like tornado central out there – again – and I thought to myself, pssshhhh, not happening.
So, instead of working extra hard/longer at the gym, to make up for the 70 minutes total of cardio I wouldnt be doing, I decided to make an awesome lunch. *Fist pump! You know, to knock off another week of healthy recipes which are apart of my summer bucket list. Remember that I’m doing that? And remember that I’m posting them here? Righto. Let’s get to the goods.
Sweet and Spicy glazed Chicken served with corn, avocado and Blueberry Peach Salsa
Serves 4 ish….
4 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil + 1/4 cup more for tortillas
8 small tortillas (I used whole wheat)
1/2 cup honey
1/2 cup rice vinegar
2 tablespoons barbecue sauce
1 1/2 tablespoons soy sauce
3 garlic cloves, minced or pressed
1/2 teaspoon red pepper flakes
2/3 cup cooked sweet corn
1 avocado, cut into cubes
What zee fawk to do:
Cut chicken into cubes and toss with salt and pepper. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add chicken and cook until golden on all sides, about 10-12 minutes. In a bowl, mix together vinegar, honey, barbecue sauce, soy sauce, garlic and red pepper flakes. Set aside.
While the chicken is cooking, fry the tortillas. I used a small skillet (just slightly larger than the tortillas), add about 1 tablespoons of oil at a time over medium-high heat, then add each tortilla, cook for 15-20 seconds on each side and drain on paper towels.
Remove chicken from the skillet and place on a plate, keeping the heat on. Add sauce to the skillet, whisking well. Let it cook and bubble for 5-6 minutes, whisking occasionally, until it slightly thickens and reduces by just a bit. Add the chicken back in the skillet and toss.
Assemble tostadas by placing chicken on the tortillas, then covering it with a few spoonfuls of corn, avocado, and blueberry salsa!
Blueberry Peach Salsa
I would suggest prepping the salsa before the chicken portion of the recipe… the longer the salsa sits, the more time the tasty flavors will mingle, creating an amazing flavorful party of sweet and spicy. Mix up the ingredients below in a bowl and refrigerate til serving!
1 cup fresh blueberries, chopped
1 ripe peach, chopped
1/2 red onion, finely chopped
1/2 jalapeno, seeded and chopped
3-4 tablespoons fresh cilantro, chopped
the juice of one lime
salt + pepper to taste
Ahhhhhhmazing. Yah. I KNOW.
Sending love, hugs and buttslaps,