Coconut Lime Chicken and Thai Style Green Beans

     This post is just to prove that we eat dinner and not just dessert all the time!  Looking back, I realized that I have really only posted recipes for sweets lately.  While I make dinner most nights, it is usually something quick and easy that I throw together-nothing really inspiring.  Wednesday was our 3rd anniversary-the day after Wren's first birthday. I decided to kick dinner up a notch...maybe just half a notch.  It was still a really easy dinner, just something out of my usual rotation.

Coconut Lime Chicken
Recipe from Pinch of Yum

Ingredients
1/4 cup lime juice
2 tbsp lime zest
5 cloves garlic, minced
2 tbsp brown sugar
1 tbsp minced ginger
1 can light coconut milk
salt to taste
2-3 lbs chicken-however you like it

Method
Preheat oven to 375 degrees.  Line a baking sheet with foil.  Make sure to use a rimmed baking sheet so your oven doesn't get messy!
1. Whisk the lime juice, sugar, garlic, ginger, and coconut milk in a large bowl.  Sprinkle chicken with salt and then add it to the bowl..  Make sure it is completely covered.  Cover and refrigerate for at least 4 hours.
2. Roast the chicken for 30 minutes or until fully cooked.

Thai Green Beans
Recipe Adapted from One Perfect Bite
Ingredients
1 tbsp reduced-sodium soy sauce
1 tablespoon peanut butter
1/8 tsp crushed red pepper flakes
1 tbsp chopped shallot
1 tsp minced fresh gingerroot
1 tbsp coconut oil
1/2 pound fresh green beans, trimmed
Optional: Minced fresh cilantro and chopped dry roasted peanuts

Method
1) Whisk together the soy sauce, peanut butter and red pepper flakes in a small bowl. Set aside.
2) In a small skillet, saute shallots and ginger in oil over medium heat for about 2 minutes or until crisp.  Add the green beans, stirring, until crisp -for about 3 minutes. Add sauce and stir to coat.

Optional: Sprinkle with cilantro and peanuts if desired.

Arnauld likes to create his own bouquets.  He knows yellow always makes me smile.