Grilled Chicken with Jalapeno Honey-Glazed Cashews

 

 

5 oz chicken breast

½ tspn canola oil

¼ tspn black pepper

 

 

Place oil in medium hot pan.  Season chicken with pepper and place carefully in hot pan.  Sear on each side for 3 minutes.  This chicken breast should seem brown and crisp.  

 

 

 

½ tspn oil

½ tbspn garlic minced

½ tspn diced serano pepper

½ tspn diced jalapeno pepper

1 tbspn cashews

1 tbpsn honey (local organic honey preferred)

1 tspn juice of lemon

1 tspn juice of orange

1 tspn 100% pure apple cider organic

 

 

Place oil in pan and saute garlic and peppers till light brown.  Add cashews and honey.  Quickly place lemon and orange in pan.  When bubbling on high add apple cider and reduce in half.  Remove from heat and keep till chicken is done.

 

 

4 large leaves of turnip greens

¼ cup sliced turnip root 

½ tspn canola oil

½ tbspn chopped lean bacon (cooked and dried and chopped)

2 tbspn chopped white onion

1 tbspn minced  garlic

 

 

Heat skillet till hot.  Place oil garlic, onion and bacon in pan and saute till translucent.  Place turnip leaves in pan and flip so turnips are on the bottom and all seasoning on top.  Cook for two minutes till turnips are crisp and browning on edges.  Remove from heat and drain saute pan on top of greens with garlic, onion and bacon

 

 

2 small new potatoes (baked)

2 tbspn plain fat free Greek yogurt

1/2 tbspn minced garlic

1/2 tspn chopped green onion

 

 

Bake potatoes till toothpick will easily penetrate potato and remove without remnants of potato.  Slice potatoes open and put garlic on top and put in oven for 4 minutes.  Remove from oven and top with yogurt and green onion and serve.