Asian Grilled Chicken Tacos

There’s just something about making tacos on the grill – and when they’re Asian inspired they’re even more special. Try this version for a great change.

Makes 6 ‘street’ size tacos

INGREDIENTS

• 1/3 cup + 2 tablespoons Sambal chili sauce

• 2 Tablespoons honey

• 1 Tablespoon soy sauce

• 1/3 cup sour cream or non-fat Greek yogurt

• 1/3 cup shredded red cabbage

• 2 chicken thighs

• 1 tablespoon olive oil

• 6 flour tortillas - ‘street’ taco size

• Chopped cilantro for garnish

DIRECTIONS

1. Put 1/3 cup of the chili sauce, honey and soy sauce in a medium bowl and mix well - remove about 1/3 to a small bowl and set aside

2. Add chicken to the medium bowl with the marinade, submerge to cover and refrigerate at least an hour to overnight

3. Add remaining 2 tablespoons of the Sambal to the sour cream or yogurt, mix well and set aside.

4. Remove chicken from fridge about 30 minutes before cooking

5. Heat grill or grill pan to medium high, spray with cooking spray and add chicken

6. Cook until well marked on both sides and cooked through - using set aside sauce to brush with

7. Remove from grill, slice the chicken, spread some of the sour cream on a tortilla, add the cabbage and the chicken, and finally a little chopped cilantro.

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Quick polenta with Spinach & mushrooms & fried egg

Under 15 minute and only approx 300 calories, gets you a healthy and totally delicious breakfast... I think it's worth it, for school mornings or before work. Honestly, the time could easily be wasted going to drive-thru.

Serves 2

INGREDIENTS

• 1/2 cup polenta
• 2 cups water
• 1 tablespoon salted butter
• 1 teaspoon olive oil
• 3/4 cup Crimini mushrooms, sliced
• 1 clove, finely diced garlic
• 4 big handfuls of spinach
• 2 eggs
• Kosher salt
• Fresh ground pepper

DIRECTIONS

1. In a bowl, add polenta, salt, water, mix well, cover with cling film, microwave high 8 minutes
2. While that cooks do the rest....
3. In hot pan, add 1/2 teaspoon oil, mushrooms, cook 2 minutes, turn down heat, add garlic, cook 2 minutes 
4. In another medium heat skillet/wok, add 1/2 teaspoon oil and spinach, cook 1 minute
5. Season spinach and mushrooms with pinch Kosher salt and 3 grinds fresh pepper
6. Fry 2 eggs over-easy
7. Remove polenta (careful of the steam!!) whisk polenta until smooth, season pinch Kosher salt, 5 grinds fresh pepper, add butter, mix well
8. Serve it up! Polenta, spinach, mushrooms and top with fried egg (or Poached if you want to be super healthy). 

WATCH ME MAKE THIS...