MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"My diet is mostly chicken and fish. I make sure I get a lot of vegetables, a lot of fruit. I am a big fruit man, I am a vegetable man anyway. And I also get a lot of rest. That's the key."
-Magic Johnson, Basketball player and entrepreneur

The refrigerator light goes on...

This recipe has it all. It's so easy to make: Toss a few things in the blender, toast the cashews, add the chicken and sauce and 25 minutes later you have dinner. And it's pretty fabulous, with a sweet savory, rich sauce over the chicken and the crunch of the cashews.

Nutmeg

Nutmeg is sold both as the whole seed and ground. The seed is about an inch long and oval shaped with a light brown skin. Grinding your nutmeg fresh, like grinding any spice fresh, is far superior to any ground nutmeg that you can purchase.

I have a nutmeg grater. These come in a variety of styles, but the one I have is made by Zyliss. It has a little cylinder that the nutmeg fits into and then is held in place with a spring. As you run the holder back and forth over the grater there's no chance of grating your knuckles. A must for any serious chef.


 

Roasted Papaya Chicken



Servings = 2 | Serving size =1 chicken breast with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

This recipe makes good leftovers. Reheat gently.

Serve with Coconut Rice or Creamy Cauliflower or Coconut Rice - Low Sodium Version

AND

Serve with Thai Cucumber Salad or Green Beans with Red Onion or Cucumbers & Dill in Sour Cream or Cucumbers in Yogurt with Mint

1 1/2 cups ripe papaya (or 1 15-ounce can, drained)
1 tsp grapeseed oil or canola oil
1 tsp honey
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/4 tsp salt
fresh ground black pepper
1/3 cup raw cashew halves
2 4 ounce boneless chicken breasts

Using a blender or stick blender puree the papaya until smooth.

Add the oil, honey, ginger, nutmeg, cinnamon, salt and pepper and puree until smooth.

Preheat the oven to 325F.

While the oven is preheating place a medium skillet over medium-high heat. Add the cashews and cook, tossing frequently, until the cashews begin to brown lightly.

Place the chicken breasts on top of the toasted cashews and top them with the papaya sauce. Place the pan in the oven and roast for about 20 - 25 minutes until done.

Nutrition Facts

Serving size = 1 breast with sauce

Servings = 2

.

Amount Per Serving

Calories 392 Calories from Fat 123
  % Daily Value
Total Fat 14g 22%
    Saturated Fat 3g 14%
    Monounsaturated Fat 7g  
    Trans Fat 0g  
Cholesterol 65mg 22%
Sodium 377mg 16%
Total Carbohydrates 38g 13%
    Dietary Fiber 2g 8%
    Sugars 30g  
Protein 30g  
Vitamin A 14% Vitamin C 12%
Calcium 4% Iron 16%
Vitamin K 10 mcg Potassium 480 mg
Magnesium 97 mg