You will need to buy a package of skinless, boneless chicken breasts. And, if you don't happen to have on hand: linguine pasta, onion, green pepper, fresh lime, garlic and ginger, then make a quick stop by the grocer.
Start by sauteing on med. heat chopped onion, garlic and green pepper in a skillet with 4 tbs of coconut oil and 2 tbs of olive oil. Once the edges of the onion, garlic and green pepper are richly browned, move to one side and lay in your chicken breasts which have been marinating in a glass dish of fresh squeezed lime, turn up the heat to high, sizzle away uncovered to sear.
Quickly, sprinkle in sea salt, red pepper flakes, fresh dried or fresh herbs from the garden if you have handy; rosemary and mint are best used for this dish. Cover and let this cook for 6 min on med. heat. When the breasts have cooked on both sides move to one side of the skillet, add 4 tbs of organic honey, as much fresh grated ginger and or dried ground ginger if you like. To that, stir in 1 tbs of balsamic vinegar and 1 tbs of lime juice. While bringing up the heat to high, as you observe, this will begin to caramelize with the honey; move the chicken into this sauce, reduce heat to low and cover for 3 min.
Prepare a rolling boil of salted water for the linguine. Once tender, drain and pour out onto a low lipped serving dish. Place your chicken breasts on top of the pasta and cover with the luscious sauce. Garnish!
Tutti a Tavola!
Place fresh halved limes out for dinner guests to squeeze for extra zing.
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