Heat the garlic on medium low in the sesame oil just for a minute, until it is golden and fragrant, but not burnt.
Add the broccoli florets and asparagus spears and the vegetable broth and cover.
Cook for about 5 minutes, to allow to steam.
Meanwhile, whisk together the soy sauce, honey and scallions.
Remove the lid of the pot and put the vegetables in a bowl.
Add the remaining sesame oil, chicken, scallions, soy sauce and honey to the pot. Cook over medium high heat, stirring frequently, for 3- 5 minutes, until the chicken is no longer pink. Add in the vegetables and cook for an additional 3-5 minutes.
Sprinkle on the sesame seeds just prior to serving, if using.
Read more at http://skinnyms.com/chicken-broccoli-and-asparagus-stir-fry-recipe/#6EC6oMTydUKXgS0u.99
BAKED COCONUT CHICKEN STRIPS
1 pound boneless, skinless chicken breasts, sliced to strips
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup unsweetened coconut flakes or shredded coconut
Preheat the oven to 400 degrees F.
Coat the chicken with the extra virgin olive oil.
In a small bowl, mix the salt, pepper and coconut then coat the chicken with this mixture.
Bake in the preheated oven for 30 minutes or until they turn golden brown.
Read more at http://skinnyms.com/baked-coconut-chicken-strips-recipe/#JOLlCQGBs2mU4R6V.99
GRILLED EGGPLANT & ZUCCHINI
5 baby eggplants or 1 large, sliced into 1/4" thick slices
2 zucchini, sliced into 1/4" thick slices
4 Roma tomatoes, halved lengthwise
2 medium red potatoes, sliced into 1/8" slices, optional*
1/4 small red onion, chopped finely
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
2 tablespoons balsamic vinegar, or more to taste
Coat grates of a gas grill or grill pan with oil. Set grill to medium high heat. Coat eggplant slices, tomato halves, zucchini, and potato if using, with oil on both sides, and sprinkle with salt and pepper. Grill the vegetables on one side, tomato with the skin side down, with the cover down (for a gas grill) for about 5 minutes, or until grill marks form. Remove the tomato from the grill.
Flip the rest of the vegetables, and cook on the other side for about 5 more minutes or until cooked through.
Cool a few minutes and cut into smaller pieces, if desired, or leave large. Combine all of the ingredients together in a large bowl with balsamic vinegar and mix gently. Place on a platter to serve. This salad can be chilled for up to 2 hours.
Read more at http://skinnyms.com/grilled-eggplant-zucchini-salad/#t0FxJ3C2VfEo8tcx.99