Grilled Curry Chicken with Thai Chili Mayo in Lunchbots Cinco2

I am so over boring food.  I just can’t do it anymore.  I want to eat food that excites me.  That makes me shed a tear once I’ve taken my last bite.  That makes me regret the fact I didn’t make more.  That leaves me yearning for another memorable food experience.

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Yesterday. I pulled some chicken breast out of the freezer, and struggled trying to decide what to make.  Remember I just mentioned I am SO OVER EATING BORING FOOD.  So I knew it couldn’t be boring.  But I wanted a sandwich.  I wanted something that would jazz up my lunch box.  I wanted something memorable.  I wanted something that would make me shed a tear after I took my last bite.

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I’m caribbean.  I should make a caribbean sandwich.  But I love asian food.  I should make an asian sandwich.  But I’m caribbean and I love asian food.  So I gotta make a caribbean asian sandwich.  And so it began!!

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This sweet thai chili mayo is truly the all-star of this sandwich.  When I say this spread is to die for, I’m not exaggerating.  It is that good.  The sweetness and spicy flavor of the thai chili sauce combined with the creaminess of the mayo, is just the perfect combination.  Wild Thymes makes some of the BEST sauces I’ve ever had, and I use their Thai Chili Dipping Sauce in a lot of my asian dishes.

Grilled Curry Chicken With Thai Chili Mayo 2

I could not have created a more perfect sandwich to pack in my amazing Lunchbots Cinco lunch box.  I also packed some Driscoll’s mixed berries, a mini Babybel cheese, Goodie Girl Crunchy Chaos gluten free cookies, mixed nuts/dried berries, grape tomatoes, and sliced carrots.  This has truly been my most impressive lunch so far this month :)

Okay…Enough chatter.  Cause I know you want the recipe ;)

Grilled Curry Chicken with Sweet Thai Chili Mayo Sandwich

3-4 organic chicken breast

olive oil

salt/pepper

adobo seasoning

Chief (Indian Head) Curry Powder

mayo

Wild Thymes Thai Chili Dipping Sauce

Mini baguette

thinly sliced carrots

thinly sliced cucumbers

rough chopped fresh cilantro

Directions

1.  Clean chicken breast and pat dry.

2.  Place in a large container and drizzle with olive oil.

3.  Add desired amount of salt/pepper/adobo seasoning and curry powder.

4.  Rub seasonings into chicken breast.  Cover container and place in refrigerator.  Allow chicken to marinate for at least 1hrs.

5.  Place oven on broil.  Next remove chicken breast from refrigerator and take out of container.  Place chicken on a grill pan and place in oven.

6.  Allow chicken to broil on both sides until done.

7.  Once done remove from oven and place chicken on a cutting board.  Allow chicken to rest a few minutes before cutting.

8.  Cut chicken into thin strips.  And set aside.

9.  In a small bowl mix about 1 tbsp mayo and 1 tbsp Wild Thymes Thai Chili Dipping Sauce.  Adjust flavors to your liking.

10.  Warm up mini baguette in oven.  Slice and spread mayo sauce on both sides.

11.  Add chicken and veggies before eating.  Can be eaten warm or at room temp.

 

Enjoy!!!

Rox

 

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Blueberry Walnut Zucchini Muffins

by The ROXX Box on November 6, 2014

in Breakfast, Desserts

After making my Sweet Potato Leek Zucchini Fritters, I placed my leftover shredded zucchini in a ziploc bag, and refrigerated for later use.  I wasn’t sure what I wanted to make, but I knew I wanted to make some type of dessert dish with the zucchini.  I love zucchini bread, so I thought about making that with my leftover zucchini.  On pg 183 of The 52 New Foods Challenge Cookbook, Jennifer Lee has a great zucchini muffin recipe.  After seeing her recipe, I got inspired to make my own version of zucchini muffins.

Blueberry Walnut Zucchini Muffins

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I added blueberries  and walnuts to my batter in order to jazz up my typical zucchini muffin recipe.

Here is how to make my zucchini muffins.

Blueberry Walnut Zucchini Muffins

Ingredients

2 cups shredded zucchini (I used previously shredded zucchini that had a lot of moisture)

3 eggs (lightly beaten)

1 cup vegetable oil

3 tsp vanilla extract

1 cup sugar (my original recipe calls for more sugar so gauge to your preference)

3 cups all purpose flour (can use whole wheat all-purpose flour)

1 tsp salt

1 tsp baking powder

1/4 tsp baking soda

1 tbsp ground cinnamon

1 tsp ground nutmeg

1 pint fresh blueberries

1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees.  Line standard cupcake tin with silicone baking cups (can also use regular baking cup liners).

2. In a large bowl add eggs and lightly beat with a whisk.  Then add oil, vanilla, and sugar.   Mix well, then fold in zucchini.  The zucchini will be wet since it was shredded in advance.

3.  Next add flour, salt, baking powder, baking soda, cinnamon, and nutmeg.  Beat with a whisk until everything is incorporated.

4.  Add blueberries and walnuts and gently stir with a spoon to mix into batter.

5.  Add batter evenly to muffin tins, and place in preheated oven.  Bake for 20-25 minutes or until toothpick comes out clean.

6.  Remove from oven and allow to slightly cool before serving.

7.  Extra muffins can be frozen once completely cooled.

Enjoy!!

Rox

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Sweet Potato Leek Zucchini Fritters ~ Bento #174

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Sweet Potato Leek Zucchini Fritters

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happy_birthday_cupcakes_with_candles

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Asian Sloppy Joe

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