Sunshine Chicken and Roasted Roots

The nutty flavor of Sunshine Sauce goes perfectly with chicken and roasted carrots, while the crisp mandarin and avocado salad is a sweet, cool contrast.  (Serves 4 to 6).

Sunshine Sauce

*6 Tbsp almond butter

*3 Tbsp lime juice

*1 clove garlic, crushed

*1 1/2 tsp chili-garlic paste

*3 Tbsp soy sauce or Braggs Amino

*6 Tbsp coconut milk

*Grated fresh ginger, to taste

This can be made a few hours ahead of time.  Mix in a glass bowl or food processor until creamy.  (Do not mix in metal as that can interfere with the lime juice.)  Do not refrigerate.

Roasted Carrots and Parsnips

Preheat oven to 400 degrees.

*4 bunches of small to medium sized carrots and parsnips.

*1 Tbsp cocunut oil (or olive oil)

*Salt and pepper

Trim, wash and peel the carrots and parsnips.  Cut up into 1 – 2 inch pieces.  Add to glass dish and pour heated oil (to room temperature so it is liquid) over veggies and toss.  Bake for 30 – 45 minutes or until easily pierced with a fork.

Chicken

*3 lbs free range, organic chicken breast

*1 Tbsp Chili Powder

*1 – 2 Tbsp Garlic salt or Garlic Powder

Combine the chili powder and garlic powder in a bowl and sprinkle over chicken breast.  Cook with coconut oil (I just used enough to make sure it didn’t stick – maybe a tsp).  Throw in a hot pan to sear in the juices.  Then reduce heat and finish cooking.  Plate and drizzle Sunshine Sauce over the top.