Macadamia Chicken- Tropical, Light, Fresh & Easy
-Pat dry boneless, skinless chicken breast. Season with freshly ground pepper, then coat with finely chopped macadamias.
-Cook in a cast iron skillet with a splash of canola oil for roughly 4' per side- and check to ensure internal temp is 160F, then set aside.
-Combine coconut milk with some freshly chopped lemon grass, and simmer for 15 minutes, then add a splash of freshly squeezed lemon juice.
-Chop one small bunch of fresh watercress and scatter on top of chicken.
-Steam some fresh broccoli (or green veg of your choice) while you prepare an organic, wild greens salad.
-Plate as follows: first, a bed of salad, with broccoli on top. Then, place a chicken breast on top, with a a dollop of the lemon-grass infused coconut milk, and perhaps a twist of orange rind for a splash of color.
Add a glass of chilled Pellegrino with a lime wedge and enjoy a taste of the tropics!