Jalapeno Cilantro Chicken with Spicy Sweet Potato Rounds

I might be crazy. Actually, anyone who knows me, the Trainer included, would say might skeptically and with a raised eyebrow. This evening I was working out, pumping my heart out on the elliptical trainer and reading a cookbook and thinking about the dishes I had to prepare.

But just a few days after cutting grains and sugar (and cheese) I have so much energy and I'm not pulling myself wearily along, muddy headed and exhausted to the next meal in hopes that food will revive me.

I could have gone on if I hadn't had responsibilities (read: gerbil who needs to be hand fed) and cooking. Last night I was awake until almost 2am and woke before my alarm.

Tonight I made a stab at a version of my father's favorite dish at my parents Asian haunt.

Jalapeno Cilantro Chicken for two

2 boneless skinless chicken breast, in bite size pieces
1/3 bunch cilantro, roughly chopped
4 limes, juiced
2 small jalapeno peppers, seeded and sliced
1 small vidalia onion, chopped
2 cloves garlic, chopped
Canola oil

•The night before set chicken to marinate with cilantro and juice of 3 limes.

•Heat a small amount of oil in a skillet and cook the onions and garlic until transparent.

•Turn heat to low and add chicken and marinade. Sauté until chicken is cooked.

•Add jalapenos and a little water if necessary. Simmer for a few more minutes.

Spicy Sweet Potato Rounds

I have to give credit The Good Eatah for planting the seeds of this side dish

1 sweet potato or yam, sliced as thinly as possible
Fresh ground pepper
Sea salt
Light oil for frying

•Arrange sweet potato on a plate or tray and season both sides of slices with salt and pepper.

•Let stand for10-15 minutes

•Oil and heat a skillet until very hot

•Fry sweet potato slices until they are cooked through

•Remove to a paper towel to stand.

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