This week, we found out that my husband’s arthritis may have actually stemmed from Lyme Disease, which he would have contracted when he was little from a Deer Tick (I have a post coming soon about Lyme Disease, if you want more information!)
This being the case, his Naturopath has put him on a 6 week long completely grain-free diet. We are so excited to finally have some sort of answer and possible solution for the arthritis, but this meant that I had to go and re-plan my menu for October to cut out any brown rice, corn, yeast, ect. I needed a meal for us last night, and I found this great recipe that I adapted to make it more friendly for our family.
My husband’s response to this meal? “This one has got to go on your blog honey!” So here it is, at Mike’s request!
Honey Mustard and Lime Chicken:adapted from Elanas Pantry
3 boneless chicken breasts (can have the skin or not!)
½ cup fresh lime juice
¼ cup dijon mustard
3 Tbps Honey
1 Tbps olive oil
1 Tbps chili powder
½ tsp sea salt
½ tsp pepper
Combine lime juice, honey, mustard, olive oil, chili, salt and pepper in a food processor Pulse until ingredients are well combined. Or just shake it up really well!
Rinse chicken breasts, pat dry and place in on a plate or baking dish. Pour marinade over chicken, cover and refrigerate for at least for up to 6 hours (our only marinated for about 15 minutes, but longer would be better!)
Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center
We had this with Quinoa and a side salad! So easy, and delicious!