Southwest Spiced Grilled Chicken with Apricot Ginger Sauce and Lime Cilantro Beans

The chicken breast was prepared with a spicy southwest rub and then grilled on direct heat till done and a drizzle of Aprcot ginger sauce. Pictured above with Cilantro Lime coleslaw, Southwestern beans, and tomato-cucumber salad with red onion and fresh oregano in Balsamic vinagairette

Apricot Glaze:
1 C Apricot preserves; 1/4 C maple syrup, 1/4 C packed brown Sugar, 3 tbsp Cider Vinegar, 1 tsp grated or minced fresh ginger, fresh ground black pepper


All Natural Diabetes Cookbookby Jackie Newgent
• 2 tsp peanut or canola oil
• 1 large garlic dove, minced
• 1 small jalapeno pepper with some seeds, minced
• 1 (15-oz) can organic pinto beans, drained
• 1/4 cup natural vegetable broth
• 1/4 cup chopped fresh cilantro
• 1 Tbsp lime juice
1. Heat the oil in a medium saucepan over medium-high heat. Add the garlic and jalapeno and cook, stirring, for 30 seconds. Add the beans and broth and cook, stirring occasionally, for 3 minutes or until the liquid is nearly evaporated.
2. Remove from the heat and stir in the cilantro and lime juice. Serve hot as a side or cool as a salad.

Southwestern Slaw
Recipe 2005, Ellie Krieger

1 medium jicama, sliced into thin strips (about 3 cups)
1/4 head cabbage, thinly sliced (about 5 cups)
1 red onion, thinly sliced (about 1 cup)
1/2 cup fresh cilantro leaves, chopped
1/4 cup mayonnaise
1/2 cup lowfat buttermilk
1 tablespoon lime juice
Salt and pepper

In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.


  1. Greasy delicious, thanks for sharing this one I will try to pair eating it with Vermont Cheddar Cheese Soup.