Tuesday, September 14, 2010

Apple Cashew Chicken

For lack of a better name - I just went with what I used in this dish. I have to say, even I was surprised how well this one turned out - I would never have thought of using grapefruit juice in a marinade for chicken. My husband is coming around to this paleo eating... even told his friend at the gym this chicken is "to die for!" I hope you enjoy it!! (I took the leftovers for lunch and it reheats beautifully too!)

Apple Cashew Chicken

In medium glass bowl mix:
¼ c grapefruit juice
¼ c rosemary & garlic olive oil (or just use olive oil and ¼ tsp rosemary & extra ¼ tsp minced garlic)
1 tsp minced garlic (fresh or freeze dried)
2 Tbsp minced onion (fresh or freeze dried)
2 Tbsp raw honey
¼ tsp crushed red pepper flakes (more or less depending on how spicy you want it)

Add and marinate for at least 30 min:
2 chicken breasts cut into 1” chunks

While chicken is marinating:
Julienne 2 large carrots (enough for about ½ cup)
Dice ½ large apple (I used a Pink Lady apple)
1 c. roasted cashews
Heat 1 Tbsp sesame oil in skillet. Scoop marinated chicken out of marinade and into hot skillet and cook, tossing until cooked through. Remove chicken from skillet and add remaining marinade, carrots, and apples cooking until apples are translucent and carrots are soft. Return chicken to skillet with cashews and heat through. Top with a handful of chopped fresh green onion or cilantro and enjoy!

Serving suggestion:  Serve with steamed broccoli and Cinnamon-Walnut Apples

Cinnamon-Walnut Apples:
1 Tbsp coconut oil
½ c. chopped walnuts
1 – 2 cored & diced apples
1 Tbsp raw honey
½ tsp cinnamon
Pinch nutmeg
Melt coconut oil over medium heat, add walnuts & toast lightly. Add remaining ingredients, cover tightly and cook until apples are soft, stirring occasionally.

No comments:

Post a Comment