Baked Sweet and Sour Chicken with Quinoa Alida's Kitchen

Enjoy a delicious and healthier twist on sweet and sour chicken by baking it with nutritious quinoa. This recipe combines crispy baked chicken with a tangy sweet and sour sauce, pineapple, and bell peppers, served over fluffy quinoa.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1
• 5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• Salt and pepper to taste
• 1 cup cornstarch
• 3 eggs, beaten
• 1/4 cup vegetable oil
• 1 cup pineapple chunks, drained
• 1 bell pepper, diced
• 1/2 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Sesame seeds for garnish
• Green onions, chopped, for garnish

Instructions:

Warm the oven up to 190C 375F

Mix quinoa and water in a saucepan

Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed

Add salt and pepper to the chicken pieces

Coat each piece of chicken evenly by dipping it in cornstarch and then in beaten eggs

Put the vegetable oil in a big skillet and heat it over medium-high heat

Fry the chicken until it turns golden brown

Take it out and set it aside

Put pineapple chunks and diced bell pepper in a bowl and mix them together

Mix the ketchup, soy sauce, rice vinegar, brown sugar, garlic powder, and ginger powder in a different bowl using a whisk

Put the cooked quinoa, fried chicken, pineapple-bell pepper mixture, and sauce mixture in a baking dish

Mix everything well so that it's all covered

Heat the oven and put the dish in it

Bake for 20 to 25 minutes, or until the chicken is done and the flavors blend

Before serving, top with chopped green onions and sesame seeds

Paleo Sweet Potato and Kale Salad

Enjoy a tasty and nutritious Paleo Sweet Potato and Kale Salad to start the new year. This salad, loaded with flavors and nutrients, is ideal for detoxing and sticking to your health regimen. The kale adds a punch of green goodness and the sweet potatoes give a natural sweetness. A tasty, nourishing, and simple-to-make dinner!

Ingredients:

• 2 sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

Set the oven temperature to 400F 200C

Spread the sweet potato cubes out on a baking sheet after tossing them in a tablespoon of olive oil, salt, and pepper

Roast for 25 to 30 minutes, or until crispy but still tender

Dried cranberries, chopped pecans, chopped kale, and red onion should all be combined in a big bowl

To make the dressing, combine the remaining olive oil and balsamic vinegar in a small bowl

Before adding the cooked sweet potatoes to the salad bowl, allow them to cool slightly

After adding the dressing to the salad, toss to mix

To taste, add salt and pepper for seasoning

Enjoy and serve right away!

Black Bean & Corn Salsa

This bright salsa made of black beans and corn is full of new tastes and textures. You can eat it as a snack or put it on tacos, salads, or grilled vegetables. It's also quick and easy to make!

Ingredients:

• 1 can 15 ounces black beans, rinsed and drained
• 1 cup corn kernels fresh, frozen, or canned
• 1 large tomato, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeo pepper, seeded and minced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

In a large bowl, combine black beans, corn, tomato, red onion, cilantro, and jalapeo pepper

In a small bowl, whisk together lime juice, olive oil, salt, and pepper

Pour the dressing over the salsa and toss gently to combine

Refrigerate for at least 30 minutes before serving to allow flavors to meld

Serve chilled and enjoy!