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Easy Tabasco Chicken (Whole30)
Easy Tabasco Chicken (Whole30)

Before you jump to Easy Tabasco Chicken (Whole30) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

The benefits of healthy eating are these days being given more attention than ever before and there are a number of reasons for this. The overall economy is affected by the number of men and women who suffer from conditions such as high blood pressure, which is directly associated with poor eating habits. There are more and more campaigns to try to get us to follow a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most likely, most people assume that it takes a lot of work to eat healthily and that they will need to drastically alter their lifestyle. It is possible, however, to make a few simple changes that can start to make a good impact on our everyday eating habits.

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Hence, it should be somewhat obvious that it’s easy to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to easy tabasco chicken (whole30) recipe. You can cook easy tabasco chicken (whole30) using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Easy Tabasco Chicken (Whole30):
  1. Use 1 1/2 lb chicken thighs
  2. Get 2 cup kale
  3. You need 1 cauliflower
  4. Provide 1 1/2 cup water
  5. Provide 1/2 onion
  6. Get 2 can diced tomatoes (15 oz)
  7. Get 1 tbsp Tabasco
  8. Take 1 salt and pepper
  9. Prepare 1 cup Quinoa
Instructions to make Easy Tabasco Chicken (Whole30):
  1. Season chicken thighs with salt and pepper. Tear florets from cauliflower (about 2 cups). Salt n pepper the cauliflower florets and soak in the water.
  2. Chop the kale and dice the onion.
  3. Begin heating oil over medium high heat in dutch oven or 8 quart stock pot.
  4. Because all of them won't fit, brown half of the chicken thighs in the dutch oven (5 to 7 mins), remove and brown the other half. Set aside for a moment.
  5. Reduce the heat to medium and saute the onions (3-5 mins).
  6. Add the cauliflower florets to the pot (and the water). Add the tomatoes with juice, chopped kale, and Tabasco. Now add the chicken and immerse in the sauce.
  7. Bring to a boil then reduce to simmer, leaving the lid on to keep moist. Cook for 25 to 30 mins.
  8. Now prepare the quinoa (or whatever) and serve over…

You can make the marinades early in the week to marinate your chicken with overnight, or you can even freeze marinaded chicken to use for later in the week! Most people love the idea of meal prep. Whip up a classic chicken and mayo. The vegetables make it more hearty and filling. For added flavor I seasoned the chicken with salt pepper.

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