Maple Walnut Chicken

This recipe was already paleo when I stumbled upon it! I did, however, change up a few measurements on the spices and maple syrup.

What you need:

• 4 (4-6 oz each) boneless, skinless chicken breasts
• 1 Tbs olive oil
• 1 1/2 Tbs fresh thyme
• 1 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup walnuts, chopped
• 1/3 cup apple cider vinegar
• 1/4 cup pure maple syrup
• 1/4 cup water

 What you do: 

1. Combine olive oil, thyme, sea salt and freshly ground black pepper in a small bowl.
2. Rub chicken with seasoning and let stand for 10 minutes.
3. In a 12" nonstick skillet, toast walnuts over medium-low heat 4-6 min or until golden and fragrant, stirring constantly.
4. Transfer walnuts to dish, and turn heat up to medium under the hot skillet.
5. Add chicken to same skillet. Cook 10 min or until done. 
6. Transfer chicken to a clean plate.
7. Add vinegar to the chicken drippings in the hot skillet and cook for 1 minute, stirring constantly.
8. Add maple syrup and water. Turn heat to low and simmer 6-7 min. Mixture will thicken slightly.  Stir in walnuts and serve on top of chicken.

Pair with steamed veggies and you are good to go!

 Keeping a food journal: Maple Walnut Chicken