Violet Witchel
@violetwitchel • 2,800,000 subscribers
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These with a spicy marg are top tier #chickentacos #tacos #melindassauce #glutenfree
Violet Witchel6,000,000 views • 3 years ago
Cabbage Chili Crunch Dense Bean Salad recipe on Substack! #glutenfree #dairyfree #mealprep #shakenchicken
Violet Witchel1,000,000 views • 10 months ago
One pan honey mustard chicken and sweet potatoes on my Substack!
Violet Witchel112,000 views • 1 month ago
Chicken Chipotle Ranch Salad Recipe Ingredients - 1 lb chicken - 1 package of spicy chipotle taco mix - Avocado oil - 2 heads of romaine - 1 bunch of cilantro - 1 orange bell pepper - 1 yellow bell pepper - 1 container of cherry tomatoes - 1 avocado - 1 can of rinsed and drained black beans - 1/4 cup cotija cheese - 1/3 of a bottle of your favorite ranch (I love @Primal Kitchen Foods ) Instructions 1. Cover your chicken breasts in the packet of taco seasoning. 2. Add some avocado oil to a large pan and heat to medium. Once the oil is shimmering add the chicken, you should hear a sizzle. Cover the pan and let it cook for about 8 minutes on each side, it should be 165 internally if you’re using a meat thermometer. 3. While the chicken is cooking roughly chop the romaine and add it to a bowl with the roughly chopped cilantro. 4. Core and dice the bell pepper and add them. Cut the cherry tomatoes in half and cube the avocado and add them as well. 5. Add the rinsed and drained black beans and cotija. 6. Pull the chicken out of the pan and let it rest on a plate for 10 minutes. If you cut it straight out of the pan it will lose a lot of moisture and the chicken won’t be as juicy or flavorful. 7. Chop the chicken into bite sized pieces, add it to the salad with the ranch and toss everything together. 8. Enjoy! #salad #healthy #mealprep #glutenfree
Violet Witchel181,800 views • 2 years ago
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