Chicken Breast with Salsa

We have been talking about ways to add color and in doing so vitamins to your meals. Here is another way we like to add a little splash of color to our dinner. It is with a great fresh salsa that is so tasty. I think you will really like it.

Salsa

¼ Cup Chopped Sweet Organic Onions

4 Cloves of Garlic Smashed and Copped

¼ Cup Chopped Black Olives

3 Tablespoons Refined Coconut Oil

2 Tablespoons Apple Cider Vinegar

1 Tablespoon Chopped Capers

3 Chopped Organic Tomatoes

1 Teaspoon Tabasco Sauce or any other hot sauce

½ Teaspoon Celtic Sea Salt Finely Ground

2 Teaspoons Fresh Thyme or 1 Teaspoon of Dried

¼ Teaspoon Crushed Red Pepper Flakes

Heat 2 tablespoons of the Coconut oil in a saucepan over low heat, add onion and garlic and cook stirring frequently until softened (until the onions are transparent and the garlic is a light golden). Then add the olives, vinegar, capers, tomatoes, tabasco sauce red pepper flakes, thyme, and salt to the mixture and cook for five minutes and then set aside.

Meat 

4 Boneless Skinless chicken breasts

Garlic Powder 1/4 tsp (to taste)

Mrs. Dash Lemon Pepper

Onion Powder 1/4 tsp (to taste)

Celtic Sea Salt (pinch or to taste)

Fresh or Dry Parsley 1/2 tsp

Coconut oil or Grass Fed Butter for pan

Grill your choice of meat or cook on the range in a skillet in coconut oil or grass fed butter. Season with Celtic Sea Salt, Mrs. Dash, onion powder and garlic powder and parsley on both sides and cook covered until juices run clear.

 When your chicken or fish is done, plate it and spoon the salsa over the top. You can serve with steamed broccoli and rice or even with a tortilla to be cut and placed on it. I hope you enjoy this as much as we did.