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I am so excited to be a part of the Eat Clean Challenge this month! I admit, it’s been hard to think up yummy recipes that don’t include any processed foods, but I love a good challenge. And we aren’t complete strangers to it in our house.
Last year, my husband began a special diet because we wanted to GAIN more weight. Yes, gain more! If only that were my problem. His diet has been very specific and includes mostly fresh ingredients and a lot of lean protein. It was a pain at first to change how I cook, but it has been nice to fix our mindset.
I have also found a need to eat more “clean”. I was diagnosed with an auto-immune disease called “Hashimoto’s Disease” and it was recommended that I begin an anti-inflammatory diet. I haven’t changed anything yet, but this challenge is helping!
We love recipes that use as many vegetables and fruits as possible. This recipe is easy and customizable as well. Instead of orange, you could throw in pineapple and use whatever veggies you have on hand. You can also adjust the amount of sauces and spices that you use. Yum!
Orange Chicken Stirfry With Baked Chickpeas (recipe adapted from Clean Eating.com)
1 cup chickpeas
1 1/2 cups jasmine or brown rice
2 Tbsp olive oil, divided
1 bunch of broccoli, cut into pieces
1/2 package mushrooms
1 yellow pepper, diced
1 red pepper, diced
1/2 bunch green onions, sliced
4 cloves garlic, minced
2 Tbsp rice wine vinegar
16 oz boneless, skinless chicken breast cut into pieces
2 Tbsp soy sauce
1 1/2 tsp ground ginger
1 orange, peeled and cut into bite size pieces
salt and pepper to taste
1. Toss chickpeas in a bowl with olive oil. Add sea salt and pepper and coat chickpeas. Spread them on a baking sheet and bake at 375 until slightly crispy (about half an hour for me but keep an eye on them).
2. Begin cooking rice according to directions (1 cup rice, 2 cups water).
3. Begin steaming broccoli. If you use carrots or similar veggies, steam them now as well. I use my rice cooker that came with a steamer to do this. It’s great-I cook the rice and steam the veggies on top at the same time. Whatever did I do without it?
4. Season chicken with salt and pepper. Cut into pieces. Heat 1 tsp olive oil in a skillet and add the chicken. Cook the chicken until golden brown, about 5 minutes. Add mushrooms and peppers and saute for a few minutes. Next, add the soy sauce and ginger. Saute until veggies and chicken are cooked through.
5. In a small saucepan, heat 1 tsp olive oil. Add garlic. Saute until golden brown. Remove from heat and add rice wine vinegar.
6. Add the sauce to pan with the chicken and veggies. Mix together well. Once broccoli is done, add broccoli, green onions, and oranges.
Serve over rice and top with crunchy chickpeas. My husband LOVED this recipe and my four year old as well. Our toddler still refuses to even put a vegetable in his mouth but he loved the chicken and chickpeas.
Here are some other amazing clean eating recipes from my friends. I can’t wait to try them myself! And check back again next Saturday for more clean eating recipes from all of us.
Clean Eating Recipe Challenge Round Up Week 1:
Garlic Greens from Rick•a•bam•boo
Rosemary Pita Bread with Roasted Red Pepper Hummus from Clarks Condensed
Roasted Sweet Pepper Dip from Keep it Simple, Sweetie
Clean Cobb Salad from Cooking with Curls
Blueberry Almond Chia Seed Pudding from Delightful E Made
Easy Spinach & Egg White Omelette from Yummy Healthy Easy
Fire Ants on a Log Recipe from Project Domestication
Taco Stuffed Avocado with Avocado Salsa from YoursAnd Mine Are Ours
Paleo Biscuits Recipe from My Natural Family
Grilled Zucchini from Bite of Delight
Tropical Smoothie Bowl – Je suis alimentageuse
Greek Salad~ Tips From a Typical Mom
Stir Fry Tofu and Vegetables in Chile Sauce from Hezzi-D’s Books and Cooks
Lazy Summer Salsa Recipe from Everyday Southwest
Mean Lean Green Popsicles from Life As Mrs. Larson