Mexican Style Chicken with Spicy Sauerkraut Side

1 lb chicken

½ teaspoon taco seasoning

½ teaspoon Sandra’s Spice

1 teaspoon organic canola oil

1 15oz can organic black beans well rinsed and drained

¼ teaspoon Sandra’s Spice

¼ teaspoon taco seasoning

1 teaspoon Worcestershire sauce

½ teaspoon honey

pinch cayenne pepper

1 teaspoon minced garlic

1 teaspoon apple cider vinegar

salt and black pepper to taste

1 romaine lettuce

½ cup red onion chopped (save teaspoon for garnish)

4 mini sweet peppers sliced (save teaspoon for garnish)

¼ cup fresh parsley roughly chopped (save teaspoon for garnish)

¼ cup sauerkraut

¼ teaspoon Sandra’s Spice

¼ teaspoon taco seasoning

pinch of cayenne pepper

½ cup organic corn kernels (save teaspoon for garnish)

2 mini cucumbers chopped (save teaspoon for garnish)

¼ cup parsley finely chopped

In a small dish add canola oil, ½ teaspoon taco seasoning, ½ teaspoon Sandra’s Spice and mix. Using a pastry brush coat the chicken on both sides. Using a grill pan over medium heat add chicken and turn after 5 minutes and let cook until juices run clear.

In a saucepan over medium heat, add organic black beans, minced garlic, apple cider vinegar, ¼ teaspoon Sandra’s Spice, ¼ teaspoon taco seasoning, Worcestershire sauce, honey a pinch cayenne pepper and stir until warm and remove from heat and set aside.

Mexican Style Sauerkraut

In a small serving dish add sauerkraut, ½ teaspoon Sandra’s Spice, ¼ teaspoon taco seasoning, pinch cayenne pepper, corn kernels, cucumbers, parsley and mix until uniform.

When ready to serve place romaine on serving dish add black beans, chicken and garnish with remainder cucumbers, red onions, sweet peppers and parsley.