Servings: 4
For the Chicken Bites:
- 1 lb. Chicken Breasts, boneless and skinless
- ¼ cup Flour
- ½ tsp. Salt
- ½ tsp. Black Pepper
- 2 tbsp. Olive Oil
- 3 Garlic Cloves, minced
- 2 tbsp. Soy Sauce, low sodium
- 2 tbsp. Apple Cider Vinegar
- 1/3 cup Honey, or to taste
Servings: 8
For the No Bake Brownies:
- 1 cup Pitted Medjool Dates
- 4 oz Cream Cheese
- 1 cup Creamy Peanut Butter
- 4 tbsp. Maple Syrup
- 1/2 cup Cocoa Powder
- 1/3 cup Pretzels, crushed
- Milk or Dark Chocolate, for topping
For the Chicken Bites:
- In a bowl, mix the flour, salt, and black pepper together. Toss the chicken in the flour.
- In a large skillet over medium high heat, add the olive oil. Add the flour coated chicken to sear 1-2 minutes on each side, until golden brown.
- Add the minced garlic to sauté 1 minute.
- Add the soy sauce, apple cider vinegar, and honey. Stir to combine all ingredients and make sure the chicken breasts are well coated in the sauce.
- To make the bites, remove the chicken to a cutting board to slice into bite-sized pieces. Add the chopped chicken back into the pan to finish cooking and toss to coat well in the sauce. Add a little water if the pan needs to deglaze.
- Serve the garlic honey chicken bites with cilantro-lime rice and broccoli slaw for a delicious meal prep!
For the No Bake Brownies:
- Let the medjool dates soak in hot water for 10 minutes.
- Make the PB Layer by adding cream cheese (prefer room temp), ¾ cup creamy peanut butter, and 2 tbsp maple syrup into the bowl of a stand mixer. Beat on HIGH for 2 minutes, until creamy. Fold in the crushed pretzels. Set aside.
- Make the Brownie Layer by mixing or blending the soaked (and drained) dates with ¼ cup peanut butter, cocoa powder, and remaining maple syrup.
- Press the Brownie Layer into a 8x8” pan lined with parchment paper.
- Gently press the PB Layer on top until evenly spread out.
- Cover the top with melted milk chocolate. Freeze for at least 20 minutes before slicing. Keep stored in the fridge.
