step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1/4 cup gluten-free light mayonnaise 2 tablespoon plain 2% Greek yogurt 1 tablespoon honey 1 tablespoon red wine vinegar 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 head red cabbage (shredded) 2 medium mangoes (peeled, pitted and shredded)
instructionsMake the slaw: Place the mayonnaise, yogurt, honey, vinegar, salt & black pepper in a large bowl & whisk until well combined. Add the red cabbage and the mangoes. Toss to coat. Cover and refrigerate until ready to serve.
ingredients 1 tablespoon olive or canola oil 1 large onion (chopped) 2 bone-in (skin-on chicken breasts) 1 cup prepared gluten-free barbecue sauce 2 tablespoon honey
instructionsPrepare the chicken: Heat a medium saucepan over high heat. Add the olive or canola oil, onion, and the chicken breasts, skin side down. Reduce the heat to medium and cook for 3-4 minutes, as the chicken browns. Add the barbecue sauce and the honey. Cover, and reduce to a simmer. Cook for 35-40 mins, until the chicken is cooked through.
ingredients 2 tablespoon salted butter
instructions Remove the chicken from the sauce, and remove and discard the skin and bones. Shred the meat with a fork and return it along with the butter to the sauce, and stir well to coat.