Dinner time at Jordan’s place is almost always thrown together with some unique ingredients we have lying around. This is usually because we’ve both got a ton on our plate and haven’t gotten into the habit of actually planning a meal in advance. Regardless, the meals usually turn out pretty decent, and definitely healthy.
Thinking of what was available; spinach, snow peas and tomatoes, I decided to pick up some filet of chicken breast and mandarin oranges.
We marinated the chicken in the mandarin orange juice (drained from the can), soy sauce and about a teaspoon of honey.
After stir frying the chicken in coconut oil- with some squash, baby carrots, mandarin oranges, onions, broccoli and ginger powder- I prepared a spinach salad with a few cold mandarin orange pieces, sliced tomatoes and stuffed it in the refrigerator to keep crisp.
For the salad dressing, I make-shifted a dressing out of extra virgin olive oil, balsamic vinaigrette, mandarin orange juice and a dash of soy sauce. I’d recommend adding a bit of corn starch to the mixture and letting it sit for a few minutes so that you don’t end up with a pool of dressing at the bottom of your bowl.
Here is the end result. (Don’t forget some decorative sesame seeds- it’s all about aesthetics, right?) 
