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Bacon-Wrapped Honey Sriracha Chicken Bites

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Bacon-Wrapped Honey Sriracha Chicken Bites

Serve these Bacon-Wrapped Honey Sriracha Chicken Bites on a piece of apple for the most delicious, paleo-friendly appetizer that only takes 30 minutes to make!

Serve these Bacon-Wrapped Honey Sriracha Chicken Bites on a piece of apple for the most delicious, paleo-friendly appetizer that only takes 30 minutes to make!

Bacon. Sriracha. Chicken.

Nuff said.

This is one of those recipes that I had not planned on shooting (I usually plan out my content calendar weeks in advanced <—crazy, but it’s what works for me), but that I thought of making after having some leftover chicken breasts and chicken in the fridge. Turns out my lovely lady Lexi from Lexi’s Clean Kitchen has a very similar recipe. I think my mind secretly memorizes all of Lexi’s paleo goodness 😉

So these bites…WOULD BE PERFECT FOR Da Soops Bowl (apparently we aren’t aloud to say the actual words because it’s trademarked…fun fact Friday). 

Serve these Bacon-Wrapped Honey Sriracha Chicken Bites on a piece of apple for the most delicious, paleo-friendly appetizer that only takes 30 minutes to make!

These little bites of heaven are SO EASY TO MAKE! 

All you have to do is marinade your chicken pieces for a few minutes in your sriracha honey concoction and then roll them up in bacon pieces. Then, you pop the whole thing in the oven for just under 25 minutes. 

Boom chicka pow.

Bacon-Wrapped Honey Sriracha Chicken Bites

Ingredients for Bacon-Wrapped Honey Sriracha Chicken Bites

  • bacon
  • chicken breast
  • sriracha
  • lemon
  • honey
  • salt and pepper to taste
  • apple

You can use any kind of bacon you want. I used a paleo-friendly, center-cut bacon that doesn’t have all those gross hormones and added nasties in it. Originally I thought an apple smoked bacon would have been perfect, then I decided to throw a piece of actual apple on there.

Gold star.

Bacon-Wrapped Honey Sriracha Chicken Bites"
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Bacon-Wrapped Honey Sriracha Chicken Bites

Bacon-Wrapped Honey Sriracha Chicken Bites

  • Author: Lee Hersh
  • Total Time: 30 minutes
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Ingredients

Scale
  • 10 pieces of center cut bacon
  • 2 large chicken breast, organic if possible!
  • ¼ cup sriracha
  • ½ lemon wedge
  • 3 teaspoons honey
  • salt and pepper to taste
  • 1 apple

Instructions

  1. First, preheat oven to 400ºF. Then, line a baking sheet with tin-foil and set aside.
  2. Next, prep marinade by mixing together sriracha, lemon juice, honey, and salt and pepper. Then, slice chicken breast up into bite-size pieces, making sure all of the pieces are relatively the same size. I got about 30 pieces out of the two breasts. Then, place the chicken pieces in the marinade and mix.
  3. Prep bacon by slicing into thirds. You should have a total of 30 mini strips to match the 30 chicken pieces. Then, place a piece of chicken in the center of a piece of bacon and roll. Place on tin foil seam down. Repeat.
  4. Bake at 400ºF for 20-25 minutes or until the bacon is at desired texture.
  5. Serve with a thin slice of apple and a toothpick.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes

Nutrition

  • Serving Size: 3 servings

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

This weekend is going to be pretty laid back, which is really nice. On Saturday night Blake and I are going to our friends house for dinner, and that’s pretty much all we have planned. Honestly, I probably won’t watch the Soops Bowl…I haven’t seen a single game all season (oops).

I think what I am going to do is explore a few more ClassPass studios. I just renewed my contract for another month! WHOOP.

What’s your BEST/FAVORITE appetizer recipe? 

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Bacon Wrapped Jalapeño Poppers

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Bacon Wrapped Jalapeño Poppers

It’s time to spice up your appetizers with these paleo-friendly bacon-wrapped jalapeño poppers! All you need are a few ingredients and 30 minutes!

It's time to spice up your appetizers with these paleo-friendly bacon-wrapped jalapeño poppers! All you need are a few ingredients and 30 minutes!

If you follow me on snapchat —> fitfoodiefinds <— you know that I have a hard time handling the heat 

You know when something spicy tastes SO GOOD that you can’t stop eating it…and then 3 seconds after you swallow it your mouth is on fire, but you keep eating more because it’s so good? 

Yes. That’s these Jalapeño Poppers. 

It's time to spice up your appetizers with these paleo-friendly bacon-wrapped jalapeño poppers! All you need are a few ingredients and 30 minutes!

These little bites of heaven are actually kind of dangerous. Story time.

So Linley was over last week helping develop this recipe. While I was prepping the ground beef filling, she was prepping the jalapeños for stuffing. We know not to touch jalapeños and then rub your eyes, because we’ve all done that. We didn’t know  that jalapeños can actually cause a burning sensation on your hands if you aren’t careful when you seed over 12 of them. Neither of us have actually seeded that many jalapeños at once so we didn’t think twice about it. WELLLLL Lin’s hands were burning for like 4 hours after that. RICE VINEGAR TO THE RESCUE. According to Google if you wash your hands with it…it will help take the pain away.

So all I’m saying, is if you make this recipe…be careful! Too much jalapeño juice on you bare hands is lethal! Hashtag I warned you.

It's time to spice up your appetizers with these paleo-friendly bacon-wrapped jalapeño poppers! All you need are a few ingredients and 30 minutes!

We kept the filling simple. Ground beef + onion + spices. 

We didn’t want to take away from the bacon. Because…everyone loves bacon. 

It's time to spice up your appetizers with these paleo-friendly bacon-wrapped jalapeño poppers! All you need are a few ingredients and 30 minutes!

Ingredients for Bacon Wrapped Jalapeño Poppers

  • jalapeños
  • bacon
  • ground beef
  • yellow onion
  • garlic powder
  • cumin
  • salt and pepper, to taste

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Bacon-Wrapped Jalapeño Poppers

Bacon Wrapped Jalapeño Poppers

  • Author: Lee Hersh
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Ingredients

Scale
  • 12 jalapeños, seeded
  • 6 pieces of thick-cut bacon, sliced in half
  • ½ pound grass-fed ground beef
  • ½ cup yellow onion, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • salt and pepper, to taste

Instructions

  1. First, preheat oven to 400ºF and spray a baking sheet with coconut oil cooking spray.
  2. Next, slice the tops off of your jalapeños and remove seeds. Give the inside of the jalapeños a rinse to remove any and all seeds. **DO NOT TOUCH EYES! Set aside.
  3. Place ground beef, onion, garlic powder, and cumin into a large skillet and brown. Saute for about 5 minutes, or until the beef is cooked all the way through. Take off of heat and use a paper towel to remove some of the excess grease.
  4. Using a teaspoon, spoon ground beef mixture into the inside of the jalapeños. Use your fingers to push beef all the way down to the bottom of the jalapeño. Repeat until all are filled.
  5. Wrap the jalapeños with ½ slice of thick-cut bacon and place on baking sheet. Season with ground pepper.
  6. Bake at 400ºF for about 30 minutes.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

It's time to spice up your appetizers with these paleo-friendly bacon-wrapped jalapeño poppers! All you need are a few ingredients and 30 minutes!

CASHEW CHICKEN QUINOA BAKE

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CASHEW CHICKEN QUINOA BAKE

Create this Cashew Quinoa Chicken Bake to make a protein-rich, single-serving meal your entire family will be able to enjoy! Food prep in the best way!

Cashew Chicken Quinoa Bake

In light of the fact we’re in “late August” I took the initiative to hop into the bandwagon of casseroles and one pots just a bit earlier. The school year starts and quick meals are necessary! I am a huge fan of quinoa bakes, and I’m sure you’ll are too, since they’re among FFF’s most requested recipes. Why shouldn’t they be? You can get lots of protein and only a dirty dish and they taste delicious.

Asian is my food culture preference (Mexican is also a top choice) in addition, Cashew Chicken is a dish that was a favorite of one of my high school closest classmates (HEY Carly!) and I ordered often. It’s a great taste and cashews add a wonderful crunch. MMMMMMMMMYYYYYY. The meal we used receive didn’t contain a lot of vegetables in it, and it came with rice that was white which is why I decided to bring an Fit Foodie twist to things.

A better diet and more vegetables. grain (errrr seeds!)

Cashew Chicken Quinoa Bake

What a beautiful red peppers? You probably have several in your backyard currently that must be utilized. If you’re not a fan of or don’t have red peppers consider using the green variety or broccoli!

To make this recipe, simply put everything into the casserole dish, uncooked (even the quinoa and chicken) and then bake into the oven for about 60 minutes. Yes I’m a genius. I did this test with the traditional white quinoa from Ancient Harvest as well as Inca red quinoa. It was apparent that the red quinoa required to cook for a little longer than the white quinoa, therefore, be aware of this if you’ve only got the red variety in your pantry!

Cashew Chicken Quinoa Bake

Ingredients for CASHEW CHICKEN QUINOA BAKE

  • quinoa
  • yellow onion
  • medium-sized red peppers
  • breasts of chicken
  • hoisen sauce
  • minced garlic
  • soy sauce
  • fresh ginger
  • water
  • cashews roasted
  • Green onion to garnish

Be sure to use lightly salted and roasted cashews for most taste! I added mine to the to the dish at around 45 minutes mark, and then let it simmer for an additional 10 minutes. This is just enough time to allow the cashews and nuts to absorb the delicious sauce.

The bake was finished with a few sliced green onions that provide a stunning color and flavor.

Cashew Chicken Quinoa Bake

If you were able to choose your favorite food (breakfast or lunch dinner) and make it bake or casserole What would you choose? !

This blog post was supported by Ancient Harvest. I received compensation for this post, however my opinions are entirely mine. Thank you for supporting Fit Foodie Finds!

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Cashew Chicken Quinoa Bake

  • Author: Lee Hersh
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Ingredients

Scale
  • 1 cup one cup of quinoa cleaned and cooked
  • 1 Cup yellow onion crushed
  • Two medium-sized red peppers broken into bite-size pieces
  • Three large breasts of chicken cut into bite-sized pieces
  • 1/2 cup hoisen sauce (or gluten-free hoisen sauce)
  • 1 tablespoon minced garlic 1 tablespoon minced
  • 2 tablespoons of soy sauce or 2 tablespoons tamari (low salt)
  • 1 tablespoon fresh ginger crushed
  • 1 cup of water
  • 1 cup cashews roasted and lightly salted
  • Green onion to garnish

Instructions

  1. Then, heat the oven to 375oF. Then, spray the casserole dish with coconut cooking oil.

  2. After that, add 1 cup of uncooked quinoa in the top in the dish. Then, put diced onion as well as red pepper. Slice the chicken and place it on top of the vegetables.

  3. Mix together hoisen sauce with minced garlic the fresh and soy-based ginger as well as one cup of water. I used a fork mix everything.

  4. In a uniform fashion, pour the sauce over breasts of chicken.

  5. bake at 375oF for 45 minutes. Bake covered. Take it out of the oven, add 1 cup of cashews, and cook for an additional 10 minutes.

  6. Garnish it with green onions.

Did you make this recipe?

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Mandarin Quinoa Salad

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Mandarin Quinoa Salad

Can I offer you a shot?

of goodness….

Mandarin Quinoa Salad

Topped with more amazingness?

Mandarin Quinoa Salad

Can you say “tastes like Spring?” This isn’t your ordinary shot of liquor. It’s a shot of Mandarin Quinoa Salad 

Mandarin Quinoa Salad This recipe was actually inspired by one of the dishes we demonstrated this week in Cooking Matters! I made a few tweaks and healthified it a bit more. SO GOOD. The roomies even liked it 

 roomies even liked it Before I share that recipe…LOOK WHAT CAME IN THE MAIL!!

Mandarin Quinoa Salad

Love Grown Foods sent me 4 different varieties of their newly released granola line. asdf;jasfdkljadfs!! You probably don’t know this, but I LOVE GRANOLA! I don’t buy it very often because I will eat the entire bag in one sitting. Control yourself Lee…. I am already pumped for tomorrows breakfast. Which should I try first: Sweet Cranberry Pecan, Apple Walnut Delight, Cocoa Goodness, or Raisin Almond Crunch?

Remember yesterday when I told you I purchased an obscure kind of pasta from the co-op? If you guessed it was made from Quinoa [which only one reader did! Hey Carmen :)], then you’re pretty much a genius!

Mandarin Quinoa Salad

Organic and Gluten Free! YAHOO! Take a look at the nutrition stats…

Mandarin Quinoa Salad

I was pleasantly surprised to find out the price of this pasta was $1.29! I had to get it…they had so many different varieties, but “stringy spaghetti,” as I called it as a child, is my favorite :)I also ended up picking up a giant bag of whole grain cereal made from a mixture of grains: Kamut, Spelt, and Quinoa. Again, I don’t buy cereal because I’ll EAT IT ALL! This guy was on sale and there is absolutely no sugar added…had to try! Plus, I’ve been craving cereal lately! Tastey tastey….my oh my, I can’t wait until tomorrow’s breakfast. I’m going to have to make a mash of oats, granola, and cereal.

Now on to the recipe…..

Mandarin Quinoa Salad

Ingredients

  • 2/3C uncooked quinoa (I used a mixture of red and white)
  • 1 1/3C water
  • 1/3 C dried cranberries
  • 1/3 C sunflower seeds
  • 12 oz. can of mandarin oranges
  • 2T honey
  • 2T EVOO
  • pinch of salt

Method

  1. In a medium sized sauce pan, bring quinoa and water to a rolling boil. Reduce heat and let simmer on low for 10-12 minutes or until all of the water has fully absorbed. Set aside
  2. Over a small bowl, drain the liquid from your mandarin oranges, keeping the liquid as you will use it as part of the dressing.
  3. Transfer your cooked quinoa into a large bowl and add in mandarin oranges, dried cranberries, and sunflower seeds.
  4. Gently toss the mixture together. Don’t mix it too much or be too aggressive because the mandarin oranges are fragile!
  5. To make your dressing: Use the the liquid from your mandarin oranges, as your base and add in 2T honey, 2T extra virgin olive oil, and a pinch of salt. Wisk together.
  6. Poor dressing over your quinoa mixture and give it another toss. Let your salad chill in the refrigerator for at least an hour before serving!
Mandarin Quinoa Salad
Mandarin Quinoa Salad

This could serve as a delicious breakfast or sweet side dish. Either way, watch out it is ADDICTINGLY SCRUMPTIOUS! Did I mention that the color of this salad is beautiful? Well it is!

One last thing…

Holy Mostacholi is right. 76 DEGREES! In APRIL! asdklfjas;ds!! The T-Storms don’t even bother me…I am about to get a taste of hea.ven.

Enjoy your weekend bloggies 

What is your favorite kind of pasta? Do you like macaroni, angel hair, fettuccine? 

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Green Roll

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Green Roll

Remember that delicious “green burrito” I blogged about last week? And my hot bar meal from Whole Foods? I have infused the two dishes together into an easy Green Roll to go!

Green Roll

Ingredients for Green Roll w/ hummus, turkey, and quinoa

  • 1 green cabbage leaf
  • 1T hummus
  • 3 small pieces of turkey
  • Edamame Quinoa: (1/4C cooked quinoa + 1/4C shelled edamame + 1/2T low sodium soy sauce + 1/2T balsamic vinegar)

Step 1: Evenly spread hummus onto your cabbage leaf.

Step 2: Then, spread the edamame quinoa mixture on top.

Green Roll

Step 3: Place three small pieces of turkey breast on top. Feel free to opt out on this step if you are vegan/vegetarian!

Green Roll

Step 4: Role your roll.

Green Roll

Step 5: Use toothpicks to secure it from opening.

Green Roll

Step 6: Slice

Green Roll

Step 6: Package

Easy Peezey Lemon Squeezy. Seriously, how cute are these? I am extremely proud of this attempt to recreate the green burrito I had last week. Also, they fit perfectly in my tupperware. I think I may have found a new staple lunch!

Okay time to start listening, I am currently sitting in lecture  tisk tisk. I know!

Have you ever recreated your favorite restaurant meal? If so, how did it turn out? 

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Nectarine Chicken Salad Salad

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Nectarine Chicken Salad Salad

Did you watch Oprah’s finale last night?? That lady is just a POWER WOMAN. Her final words about were breathtaking and you could tell she just lived and breathed her talk show.I was kind of disappointed no one won a car, or a school, or a humpback whale for that matter…

Okay, I know this video is making fun of Oprah, but BAHAHAHAHAAAAAA! She has a sense of humor, I betcha 10 bucks she thought this was high.larious. I love Dane Cook, so funny. He brings back so many memories of my senior year of high school.

Fun fact: Back in the 90’s my mom and dad ran The Shamrock Shuffle 10k with Oprah in Chicago. Well, at least that’s what my mom tells everyone In Oprah’s prime years, she had one rockin’ bod! After the finale –> this is what I had for dinner.

Nectarine Chicken Salad Salad

I prepared a Nectarine Chicken Salad earlier in the day after we found the most adorable mini nectarines at the grocery store.

Nectarine Chicken Salad Salad

Nectarine Chicken Salad Salad

  • 2C cooked chicken, cubed
  • 5 baby apricots, cubed
  • 1/2C dried cranberries
  • 1/4C slivered almonds
  • 4 green onions, chopped
  • 2T fresh cilantro
  • 3T nonfat plain green yogurt
  • 1T orange juice
  • 1T honey
  • 1/4t salt
  • 1/4t pepper

Method
This salad is extremely easy to make! All you need to do is chop everything into bite sized pieces and mix together. Whisk together the dressing (nonfat yogurt, honey, orange juice, salt and pepper) in a separate bowl before coating the salad.

Nectarine Chicken Salad Salad

The lighting just wasn’t on my side yesterday. I’m telling you, there is nothing fun about overcast skies and 49F degree weather. Really? REALLY?

Nectarine Chicken Salad Salad

You guys should check out my friend Molly’s bloggy- Heart of a Blonde. I will be featured as a guest blogger today as part of her Wellness Week series! WOO! My post talks all about the importance of breakfast.

One last thing. How adorbs is this awesome tote bag that my mom made? Seriously, the woman is a goddess with the sewing machine.

Have a fantastic day!

PS: HAPPY 50th birthday to The Faja and 22nd to Linley  Two of my favorite people share this special day.

What was your favorite Oprah episode?

What’s your favorite Dane Cook skit? 
Link me, I like a good laugh 

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