In an attempt to get back to Paleo, I hit the Internet in search of some simple twists on chicken and veggies. I came across this one and had high hopes it would be a winner and it was. I will definitely make it again.
Paleo Walnut Maple Chicken
Adapted from this recipe.
4 (4-6 oz each) boneless, skinless chicken breasts
1 Tbs olive oil
1 Tbs fresh thyme (or 1 tsp dried)
1 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 cup walnuts, chopped
1/4 cup apple cider vinegar
3 Tbs pure maple syrup
1/2 cup water
Combine olive oil, thyme, sea salt and freshly ground black pepper.
Rub chicken with seasoning and let stand.
In a 12" nonstick skillet, toast walnuts over medium-low heat 4-6 min or until golden and fragrant, stirring constantly. Note: walnuts may burn quickly if left unattended.
Transfer walnuts to dish, and turn heat up to medium under the hot skillet.
Add chicken to same skillet. Cook 12 min or until done, turning frequently.
Transfer chicken to a clean plate.
Add vinegar to the chicken drippings in the hot skillet and cook for 1 minute, stirring constantly.
Add maple syrup and water, and simmer 6-7 min until slightly thickened. Stir in walnuts and serve on top of chicken.