Roasted Papaya Chicken
Servings
2Serving size
1 chicken breast with sauceThis recipe can be multiplied and 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
Serve with Coconut Rice or Coconut Rice – Low Sodium Version
AND
Ingredients
| 1 1/2 cup, mashed Papayas, raw (or 1 15-ounce canned papaya in water, drained) |
| 1 tsp. Olive oil |
| 1 tsp.. Honey |
| 1/2 tsp. Ground ginger |
| 1/8 tsp. Ground nutmeg |
| 1/8 tsp. Ground cinnamon |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/3 cup Cashews (raw) |
| 8 ounces Boneless, skinless chicken breast (2 4-ounce filets) |
Instructions
Add the oil, honey, ginger, nutmeg, cinnamon, salt, and pepper and puree until smooth.
Preheat the oven to 325°F.
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.
Serve this recipe with one of these starch side dishes.
Coconut Rice
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
Coconut Rice – Low Sodium Version
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
AND
Serve this recipe with one of these vegetable side dishes.
Creamy Cauliflower
Place the water in a medium stock pot fitted with a steamer basket over high heat. Place the cauliflower in the steamer basket and steam for about 20 – 25 minutes until soft. Using a blender or a stick blender puree until smooth. Add the light coconut milk and salt…
Cucumbers & Dill in Sour Cream
Mix the sour cream, shallot and salt together. Place in refrigerator and chill well. When ready to serve slice the cucumbers into half rounds. Place the cucumbers in the dill sauce and toss until coated. Place a slice of romaine lettuce on a chilled salad plate and top with the…
Cucumbers in Yogurt with Mint
Peel the cucumbers and then slice in half lengthwise. Scrape the seeds out of the center. Using a grater coarsely shred the cucumber. After it is shredded place the cucumber in your hands and squeeze gently over the sink to remove excess water. Combine the shredded cucumber, yogurt, shallot, mint,…
Thai Cucumber Salad
Combine the rice vinegar, lime zest, Tabasco Z-sweet, red onion, cucumber slices, and cilantro leaves in a glass or stainless steel bowl. You can add the peanuts now and let them marinate. They will be slightly chewy, but I prefer to sprinkle them over the top of the salad right…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.