Want a taste of a Kick Butt Kitchen protein-packed, wholefood, delicious & easy dinner? Here's one of my favorites:

🍗 Recipe 4-2:  Sweet & Sour Chicken with Rice & Salad

Servings: 4. Total Time: 40-45 minutes. If you’ve already cooked the chicken, it's only 20 minutes!

Ingredients:

• Chicken:
  
• 6-8 organic boneless, skinless chicken thighs  (~24-28 ounces total) (pre-cooked earlier this week preferred, or use rotisserie for a quick dinner)
• 2 tbsp extra virgin olive oil
• Garlic powder, salt, and pepper to taste
  
• Rice
• 1 cup dry jasmine rice (yields 3 cups prepared)
• Wholefood Sweet & Sour SUPER Sauce
  
• ½ cup honey
• ¼ cup chicken broth
• ⅓ cup white vinegar
• 1 tsp avocado oil
• 1 tsp liquid aminos or soy sauce
• ¼ tsp salt
• 1 clove garlic, minced
• 2 tbsp cornstarch
• 2 tablespoons cold water
• 1 large tomato, cut into small cubes OR 1 14.5 oz. can diced organic tomatoes
• 1 medium bell pepper, any color, cut into 1-inch pieces
• 1 cup pineapple chunks (can be fresh or frozen)
• Salad:
• 6 cups organic mixed greens
• 1 cup organic arugula
• 8 slices pickled beets
• 4 radishes, sliced
• 1 large avocado, sliced
• ¼ cup extra virgin olive oil
• Salt & pepper to taste
• Salad Dressing (if needed):
• 6 oz real maple syrup
• 4 oz balsamic vinegar
• 2 oz liquid aminos (or soy sauce)
• 8 cloves garlic, minced
•  

Instructions:

KBK Dinner Club Method: If you’ve already roasted the chicken, cut it into slices & set aside. Winner winner chicken dinner, SKIP AHEAD TO STEP 3.

1. If chicken still needs to be cooked - Preheat the Oven:  Preheat oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup. 
2. Prepare & Roast the Chicken:
   Pat chicken thighs dry. Rub with olive oil and season with Italian herbs, garlic powder, salt, and pepper. Place on the prepared baking sheet.
   Roast for 20 minutes, flip, and roast for an additional 15 minutes. Remove from oven and let rest for 5 minutes.
3. Prepare the Rice according to package directions.
4. Make the Sweet & Sour Super Sauce: Heat honey, broth, vinegar, oil, aminos, salt, and garlic to boiling in a large skillet over medium high heat. Mix well and bring to a boil. Reduce heat to simmer for 4-5 minutes. Meanwhile, mix cornstarch and water. Stir mix into sauce, Cook and stir for ~10 seconds, allowing to thicken. Stir in tomatoes, pineapple, and bell pepper. Heat again to boiling, and simmer for 3-5 minutes.
5. Add Chcken to Sauce. If pre-cooked chicken is used, heat in sauce over medium heat.
6. Prepare the Dressing if needed:
   In a 16-ounce jar, combine maple syrup, balsamic dressing, liquid aminos, and minced garlic. Shake well to mix.*KBK Method: This dressing will last for weeks on the countertop. 
7. Prepare the Salad:
   On each plate, arrange 1.5 cups mixed greens, ¼ cup arugula, 2 beet slices, 1 radish, and ¼ avocado. Drizzle with olive oil and dressing. Season with salt and pepper.
8. Prepare the Plates:
   On each plate, add chicken and rice. Spoon sweet & sour sauce over both.  

Estimated Nutrition (per 4 servings):

• Calories: ~749 kcal, Protein: ~42g, Fat: ~47g, Carbohydrates: ~46g, Fiber: ~7g
• Light at Night: OMIT RICE for 33 grams less carbohydrates and 160 less calories.