One thing I get asked a lot is how I manage to cook so much in so little time. I recently started working as a personal chef and a big part of what I do is making the most of my time. The next several recipes I post will not only be Whole 30 compliant, but, healthy, time sensitive, and incredibly delicious!
2 large chicken breasts
2 tbsp Chinese 5 spice
2 tbsp gluten free soy sauce
1 tbsp rice vinegar
1 garlic clove, minced
1 tsp ginger powder
2 tsp garlic powder
salt and pepper
1 large leek
4 large organic carrots
Cut the chicken lengthwise, so that it is thinned in half. Mix the 5 spice, soy sauce, rice vinegar, garlic, salt and pepper in a bowl.
Toss the chicken breasts in the bowl with the marinade and let sit in the fridge (covered) while you work on the veggies.
Cut the leeks in 2 inch pieces and clean thoroughly. There will be dirt hiding in all places so really wipe it down well! Cut the ends of the carrots (no need to peel!) and wash thoroughly. Cut lengthwise, so it is thinned in half. Sprinkle salt and pepper on the leeks and carrots.
Grab a large pan and put on medium heat. Spoon some coconut oil onto the pan and allow to melt. Place two chicken breasts on the pan and cook for 3 minutes on each side. Check for doneness and set aside. Place the other two chicken breasts on the pan and repeat.
Cook the leeks in the same pan with some more coconut oil. They will take about 5 minutes to soften. Take out the leeks and place the carrots in the pan with a little water and coconut oil. Cook for about 10 minutes.
Slice the chicken and place the leeks and carrots in containers – you should be left with 4 servings!