Grilled Cumin Chicken Breast with Mango Jicama Salsa Fresco & Southwestern Broccoli Slaw

This healthy, gluten-free recipe combination will delight your taste buds with sweet, sour and slightly spicy!

Southwestern Broccoli Slaw

Ingredients:                                                     Serves: 6

• 2 cups shredded broccoli slaw
• 1 cup shredded carrots
• 1 small jalapeno pepper, seeded and minced
• 1/2 medium red onion (optional), thinly sliced
• 1 lime, zested and juiced
• 2 tablespoons cider vinegar or more lime juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons agave nectar or real maple syrup
• 1/2 teaspoon sea salt
• 1/4 teaspoon cracked black pepper (optional)
• 2- 4 tablespoons fresh Cilantro chopped and added at end. I love cilantro!

Directions:

1. In a large serving bowl, combine the carrots, broccoli slaw, jalapeno and red onion. Set aside.
2. In a small bowl, add the lime juice, lime zest, vinegar, sea salt, agave, and the black pepper.
3. Add the olive oil to the vinegar mixture, pour over the vegetables and toss together to combine.

Refrigerate until serving.

Mango Jicama Salsa Fresco

Ingredients:                                                         Serves: 6

• 1 red bell pepper-diced small
• 1/4 red onion diced
• 1/2 small Jicama (1/2lb.) peeled and diced small
• 1 mango peeled and diced small
• 1/2 bunch fresh cilantro- chopped
• 1/4 tsp. each: cumin, garlic powder (or 1/2 tsp. Mexican fajita seasoning)
• 1/4 -1/2 tsp. sea salt
• 1 small Jalapeno pepper minced
• 4 limes juiced (2/3 cup)
• 1/3 cup grape seed oil or Olive oil
• 1 Tbsp. real maple syrup or agave nectar

Directions: Mix all ingredients together.

Grilled Cumin Chicken Breasts

Ingredients:                                                          Serves: 6                                                                                          

• Grapeseed oil cooking spray
• 6 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness
• 3 teaspoons grapeseed oil
• 2 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon pepper

Directions:

1. Heat grill to medium-high.
2. Rub chicken breasts with oil.
3. Combine cumin, salt and pepper.
4. Rub spice mixture evenly onto chicken breasts.
5. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side.
6. Remove from heat, let rest for 3 minutes
7. Serve with salsa on top, side of broccoli slaw and mound of pureed yam.

Serving suggestion: Accompany with pureed yam (just add coconut oil or ghee and pinch of sea salt to the cooked yams)

Enjoy!  For more information and healthy gluten-free recipes, check out the Eating For Vitality Diet.