- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Whisk together the teriyaki sauce ingredients. Reserve half, and pour the other half over the chicken to marinate for 30 minutes or longer.
If using wooden skewers, soak them in water for 30 minutes first so they don't burn on the grill.
Toss the bell pepper and onion with olive oil, salt, and pepper.
Thread the chicken, vegetables, and pineapple onto the skewers, alternating and leaving a little space between pieces so everything cooks evenly.
Grill over high heat for 6 to 8 minutes per side, until the chicken is cooked through, brushing with the reserved sauce as it cooks.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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