Maui Chicken

Maui Chicken

Ingredients:
4 boneless, skinless, free-range, organic chicken breasts, cut into 1-inch pieces
1/2 teaspoon thyme
1 (8-ounce) can unsweetened pineapple chunks
2 tablespoons quick-cooking tapioca
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1 green onion, chopped
1/2 cup slivered almonds
Freshly ground black pepper, to taste

Directions:
Heat the butter in a large skillet. Add the chicken breasts and sauté for 10
minutes, or until tender. Sprinkle the pepper and thyme over the chicken breasts.
Drain the pineapple and set aside, reserving the pineapple juice. In a small
bowl, mix together the pineapple juice, tapioca, Worcestershire sauce and
mustard. Pour this mixture into the chicken and simmer over medium-low heat
for 10 minutes, or until it thickens slightly. Top with the pineapple chunks,
onions and almonds to serve.
Maple Walnut Chicken
Serves 2
Maple and walnut create perfect harmony in this classic comfort dish. While
maple syrup isn’t technically a Paleo staple, there’s enough in this dish to give it
the perfect amount of flavor, but not enough that it will ruin your diet. Serve with a
large salad for a complete meal.