What’s for Dinner – Agave Lime Chicken with Asparagus and Toasted Coconut Butter Cookies

At the start of each week I try to have my meal agenda for the week. Go shopping on Sunday evening and plan my meals for week.

Each Monday starts out well, I make exactly what I planned for the week. Delicious and ready to go once Matt gets home. By the end of the week however, things get a little less organized. Things come up; friends want to go out to dinner (we want to go out to dinner), working late, don’t feel like what I planned, etc.

This is why I have tried to become more flexible with my planning. I have been trying to plan by main dish and side dishes with lots of options for salads. This gives me the flexibility of deciding what main dish I want to make and what side dishes I feel like for each night. So far it has  been working well.

This week I found a great recipe on Elana’s Pantry website, Agave Lime Chicken. However, since I didn’t have a whole chicken I used chicken tenders that I had on hand.

Here is my version of Elana’s recipe.

Agave Lime Chicken
  • Chicken tenders or breasts (I used about 2 pounds of chicken tenders)
  • 1-3 tablespoons olive oil
  • ¼ cup agave nectar
  • Dash of celtic sea salt
  • 1 lime
  • Half a red onion, sliced
  • 4 cloves of fresh garlic
  • dash cumin dash chili powder
  1. Rinse the chicken and pat dry
  2. Place chicken in a baking dish
  3. Drizzle with olive oil and agave, then sprinkle with salt, cumin and chili powder
  4. Cut the lime into quarters, squeeze the juice from one quarter of the lime over the chicken and place the other quarters in the pan
  5. Cut the onions in half and place in the pan
  6. Leaving the skin on the garlic, break the head apart and scatter the cloves around the pan
  7. Bake at 350° for 15-20 minutes until inside temperature reaches 165 °F
  8. Remove chicken from oven and raise heat to 450°
  9. Remove chicken from oven
  10. Drizzle with pan juices and lime before serving
  11. Sauté the asparagus in a pan for about 8 mins with a dash of salt, pepper, onion and garlic powder. Serve along with chicken.
Serves 4

Now for dessert!

My pictures below DO NOT do these tasty little cookies justice.

They only take about 10 minutes to make and once they come out of the oven, you will hardly be able to keep your hands off them. I found the recipe on a new blog I found, Studio Cuisine.

Whip up a batch now and by the time your chicken is done cooking, you will be able to put these right into the oven. Enjoy!

Toasted Coconut Butter Cookies
  • 1/3 cup coconut flakes
  • 1 and 1/2 cups + 2 tbsp almond flour*
  • 1/8 tsp baking soda
  • 1/8 tsp sea salt
  • 5 (I used 4) tbsp butter, melted in saucepan over low heat
  • 1/4 cup agave nectar (or honey for SCD)
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees F
  2. Spread coconut flakes out on baking sheet, and bake for 2-3 minutes until lightly toasted. Remove from oven.
  3. Mix almond flour, baking, soda, and sea salt in a medium-sized bowl.
  4. Combine melted butter, agave nectar, and vanilla extract.
  5. Add wet ingredients into dry and mix together.
  6. Fold in toasted coconut
  7. Roll dough into 1 inch balls, and place on parchment lined baking sheet.
  8. Bake for 10-15 minutes until golden brown.

Sesame-Ginger Chicken

As the temperature lowers and the days get shorter time seems to go faster. The past couple of weeks have flown by and my standard go-to meals have appeared back on the table.

Here is one of those meals, and one that my husband will rush home for when he knows it is on the stove.

Sesame-Ginger Chicken

1 cup brown jasmine rice or quinoa
1 cup organic low-sodium chicken stock
3 tbsp agave nectar
1 tbsp low-sodium gluten free soy sauce
1 tbsp dark or toasted sesame oil
16 oz boneless, skinless chicken breats, diced into 1/2-inch pieces
1 tbsp arrowroot powder
3 tbsp minced ginger
1 tbsp light sesame oil
4 cups small broccoli florets
4 carrots, peeled and sliced diagonally into 1/3-inch pieces
1 tbsp sesame seeds


  1. Prepare rice/quinoa according to package directions. Remove from heat and let stand, covered until ready to serve.
  2. In a small bowl, combine chicken stock, agave, soy sauce and dark or toasted sesme oil. Place chicken in medium bowl and add stock mixture. Set aside for 10 minutes. Drain chicken, saving liquid. Set chicken aside. Stir arrowrot into stock mixture.
  3. In a large wok or skillet, combine ginger and light sesame oil. Stir-fry over medium heat until ginger is sizzling, about 2 minutes. Addbroccoli and stir-fry for 1 minute. Add carrots and stir-fry for 2 minutes. Add chicken and stire-fry for 2-3 minuetes, until chicken is cooked through and vegetables are tender-crisp. Add stock mixture and cook, stirring occasionally, unti it comes to a boil and thickens, 1-2 minutes.
  4. Serve stir-fry over rice and sprinkled with sesame seeds.

Addapted frrom Clean Eating magazine.