1 tsp of salt (I use Redmond’s Real Sea Salt)
½ to 1 tsp pepper (I use ½ for low oxalate, but recipe calls for 1)
1 tsp garlic powder
½ tsp onion powder
½ tsp thyme
¼ tsp paprika
¼ tsp cayenne pepper
2 TB ghee (or Land O’Lakes or organic butter)
2 TB olive oil
½ cup chicken broth (I use Pacific organic)
4 TB fresh lime juice
4-6 boneless skinless chicken breasts
In a bowl, mix together the seasonings. Sprinkle mixture onto both sides of the chicken breasts. I use about 1/8 to ¼ tsp of the seasonings on each side of a large organic chicken breast. How much you use depends on how spicy you want it. I like it spicier, but then my kids won’t eat it.
In a skillet, heat butter and oil over medium high heat. Saute chicken until golden brown, about 7 minutes on each side. Turn down the heat and remove chicken and keep warm (put a plate over them).
Add the lime juice and chicken broth to the pan, whisking up any browned bits off the bottom of the skillet and cook for a couple of minutes. Add chicken back to the pan and serve.
I like to serve with rice and drizzle some of the lime juice mixture over it. If you don’t have limes or chicken broth handy, you could skip the last part. I double the above recipe, and keep the seasonings in a jar for when I make this. We make this often.
*Adapted from a recipe on www.flylady.com.
Feingold Stage 2. If you want this to be stage 1, just leave out the paprika and cayenne pepper. I made this with just garlic salt before (on accident) and my kids still ate it without even questioning, and it wasn’t that bad – just more bland.