THE GESTATIONAL DIABETIC
Prep Time: 5 Min
TOTAL Time: 30 Min
– Sweet Potatoes – Green Beans – Small Mango – Onion Powder – Paprika – Thin-sliced Chicken Breasts – Lime Wedges
Boil a large pot of water. Chop mango & pepper into ¼ inch pieces. Chop onion & cilantro finely. Combine all in bowl & set aside.
Microwave the sweet potatoes on the baked potato setting. When water is at a rapid boil, add green beans & boil 4-5 mins. Immediately drain and rinse in cold water.
Heat the skillet on a medium heat. Mix the spices together in a bowl, then heavily season the chicken. Add the butter and oil to the skillet.
Lay the chicken in the skillet and cook about 4 minutes each side. Remove chicken from skillet and set on a plate to rest.
Return the skillet to the heat and add the green beans to the hot skillet. Cook 2-3 mins, stirring each minute. Sprinkle w/ salt.
Place potatoes on plates and cut them open. Add butter & sprinkle w/ salt. Cut the chicken into cubes and place inside the potato.
Top w/ salsa. Drizzle 1 tablespoon of honey over all if you can spare those carbs. Squeeze lime over chicken.