• 4 thinly cut chicken breasts
  • 5 ounces spinach or mixed greens
  • 1 cucumber
  • 2 carrots
  • 1/2 cup roasted chestnuts
  • 1 red pepper
  • roasted sesame seeds
  • black pepper
  • sea salt
  • 2 tbsp coconut oil
  • Dressing
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1/4-1/2 cup water or coconut milk
  • juice of 1 lemon
  • juice of 1 orange
  • handful of fresh baby chives
  • 1 tsp sea salt
  • 1/8 garlic powder
  • few dashes pepper

 

 

My new favorite spice is astounding in what it can do for your health!   It has cancer-preventing properties, improves digestion, and has antibacterial effects.  Even better, the outer layer of this spice can stimulate the breakdown of fat cells.  So in a nut {peppercorn} shell it can help keep you slim while giving you energy to burn!!

Can you believe this spice is pepper?!  Now that should make you reach for your peppercorn mill PRONTO!  Seriously, even the tiny peppercorn has cancer fighting compounds!!!  Nature is amazing how it serves us such beauty and good things for our bodies.

This recipe is so easy, satisfying and very flavorful!  Add avocado, fennel, or any other favorite salad ingredients.  I made the chicken the day before and packed it for lunch the next day with the dressing on the side.  I could hardly wait to eat it!

Pepper-Chicken-1

Pepper Chicken with Tahini Chive Dressing {paleo & gluten free, nut & dairy free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 3-4

Ingredients
  • 4 thinly cut chicken breasts
  • 5 ounces spinach or mixed greens
  • 1 cucumber, peeled & cut
  • 2 carrots, peeled & cut
  • ½ cup roasted chestnuts
  • 1 red pepper, deseeded and cut
  • roasted sesame seeds
  • black pepper
  • sea salt
  • 2 tbsp. coconut oil
  • DRESSING:
  • ¼ cup tahini
  • ¼ cup olive oil
  • ¼-1/2 cup water or coconut milk
  • juice of 1 lemon
  • juice of 1 orange
  • handful of fresh baby chives
  • 1 tsp. sea salt
  • ⅛ tsp. garlic powder
  • few dashes pepper

Instructions
  1. Season thin cutlets with pepper, salt, and sesame seeds.
  2. On low-medium heat cook chicken in a frying pan with a little coconut oil. Browning each side slightly brings out the flavor.
  3. While chicken is cooking {few min. each side}, blend in a Vitamix or strong blender all dressing ingredients.
  4. If you prefer a thinner dressing add up to ½ cup of water or coconut milk.
  5. Assemble your greens, red pepper, cucumber, carrots and chestnuts.
  6. Toss in dressing and add “Pepper Chicken.”

Notes
Using whole peppercorns in a mill are the best for flavor and benefits! I have found roasted chestnuts in an air packed bag or glass jar. Take notice that they are not from China. The tahini chive dressing can last up to 5 days in the fridge {if it lasts that long}. As usual buy organic when you can.

Spice up your health…

Dawn-Signature