Chipotle Seared Chicken Breast with Jicama Salad

Ingredients

• 4 TBS Did Someone Say Chipotle
• 3 TBS of Lemon-Aid
• 2 Pounds of Organic Chicken Breast
• 1 Pound Chorizo or Favorite Sausage (Optional)
• 2 Medium Onions
• 1 Large Jicama Root
• 1 jalapeño pepper
• 1 bunch of cilantro
• 6-8 Large radishes
• 1 Apple (Gala preferred)
• 4 TBS Olive Oil
• 2 Limes ( 1 juiced, 1 quartered for garnish)

Instructions

1. Peel onion, jicama & apple, dice into small pieces, combine and add lime juice to prevent discoloration.
2. Dice Jalapeño (remove seeds and devein), radishes, and cilantro (remove stems) combine with jicama.
3. Add 3 TBS Lemon-Aid seasonings and mix everything thoroughly set Jicama salad aside or refrigerate.
4. Butterfly chicken breast (pound out to tenderize (optional))
5. Add 4 TBS Flavor Seed Chipotle Seasoning to both sides of chicken breast
6. Add 4 TBS Olive Oil to large pan and heat on high.  Add chicken breast and sausage (if using).  Lower temperature after flipping, cook until internal temp. reaches 160.
7. While cooking meat slice (julienne) onion.  Remove chicken when fully cooked add onions and 2 TBS water to de-glaze and caramelize.  Assemble and serve. Garnish with Lime slice