Yep– for those of you who have tasted this delicious meal from my kitchen, I know you’ve been waiting… So here’s my secret recipe (but, please still let me cook for you).
For the rest of you, check out this easy-to-medium difficulty dish that is sure to please your taste buds. AIP Paleo friendly and open to hundreds of ingredient variations! With some testing, it can be as spicy or sweet as you desire.
Sidenote: you must keep an eye on this sauce while in the pan otherwise it will burn.
PREP TIME: 10 minutes (not counting thaw time for chicken)
COOK TIME: 30 *very attentive* minutes
• 2 chicken breasts
• 1 cup of extra virgin olive oil
• 3 oranges, juiced (include the pulp for fiber)
• 1/2 cup of raw honey
• 2 teaspoons of turmeric
• 4 tablespoons of ground/powdered ginger*
• 5 tablespoons of powdered garlic*
• 2 teaspoons of sea salt
• 1 avocado
• 1/2 fresh pineapple**
• 2 large carrots or 1 medium sweet potatoes
• 4 cups of spinach/lettuce (salad of choice blend)
*Fresh versions can be used for ginger and garlic, but for this recipe to be as easy as possible and without much work, powdered versions are used and are just as tasty, I promise.
**Pineapple can be substituted for other fruits (blueberries and strawberries are also delicious).
STEP ONE: Thaw chicken and once thawed, cut into bite-sized pieces or strips, as you please.
STEP TWO: Put medium-large sized pan on medium heat with olive oil, honey, turmeric, garlic, and ginger. Be sure to stir as honey melts so that it does not burn or stick to the bottom of the pan (about 3-5 minutes). Taste-test: careful, the oil will be hot. See if it is sweet or spicy to your liking. If you want sweeter, add a little more honey; for spicy, add more ginger and garlic.
STEP THREE: Put chicken pieces into the pan and cook on medium heat for about 10 minutes. Be sure to stir throughout the ten minutes or the honey will burn on the chicken. In the meantime, cut up carrots and/or sweet potatoes and pineapple into bite-sized pieces. Sweet potatoes could be steamed if you don’t like them raw by placing them in the microwave for 7 minutes with some water (cut into small 1/4 inch cubes).
STEP FOUR: After chicken has been on the stove top for 10 minutes, increase the heat to medium-high. Careful, because the oil can start to spray at this point. You want to watch and make sure that it doesn’t start bubbling up/smoking and that the honey doesn’t burn. If so, the pan is too hot. Constant stirring for approximately 5 more minutes. At this point, the chicken should be a yellow-brown color. If you want the chicken to be a bit caramelized with the honey, let it sit for a little longer in the pan while stirring (and may need to add a bit more honey).
STEP FIVE: Once the chicken is entirely cooked, serve on top of salad with the carrots/sweet potatoes/pineapple or any other desired toppings. Make sure to include the oil onto the salad as a dressing.
STEP SIX: Enjoy! And please be sure to comment if you try the recipe.
Notes: Be careful with the honey burning! It’s very easy to let it go during the first 10 minutes. Beware of your stovetop settings because it may work differently than my electric.
Thanks for reading!