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Lemon Coconut Chicken

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Ingredients

  • 4 skinless, boneless chicken breasts
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon coconut oil
  • 1/2 cup onion
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon red chili flakes
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon coconut flour (or other gluten free flour of choice) mixed with 1 Tbsp water for thickening

Instructions

  1. Melt coconut oil in a large skillet over a medium high heat and cook the chicken breasts for about 6 minutes per side.  Remove the chicken from a skillet and set aside on a plate (doesn’t need to be fully cooked since you will be returning it to skillet later).
  2. Add the chopped onion to skillet and sauté for 1-2 minutes until translucent .
  3. Add the red chili flakes and sauté another couple of minutes. Add the chicken stock, lemon juice, and fresh cilantro.
  4. Bring the mixture to a boil and then reduce down to a simmer for about 5 minutes.
  5. Add the coconut milk and bring to simmer again. Add the coconut flour and water at this time to thicken the mixture.
  6. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked through.
  7. Serve with cauliflower rice, brown rice, quinoa, or other grain of choice. Spoon the sauce over top.  You can also enjoy as a soup if the sauce is thin.
  8. Enjoy!
Recipe adapted from www.asaucykitchen.com

 

By Functionally Simple Nutrition

Ariana Cucuzza, RDN, LD is the founder of functionallysimplenutrition.com. She is a Registered and Licensed Dietitian Nutritionist specializing in Functional Medicine Nutrition and sports nutrition.

Ariana holds a bachelor’s degree in food and nutrition sciences from Ohio University and went on to complete her dietetic internship at The Cleveland Clinic. She currently serves on the Board of Directors for the Greater Cleveland chapter of the Academy of Nutrition and Dietetics. She also is an active member of the Sports Cardiovascular and Wellness Nutrition (SCAN) and Dietitians in Functional Medicine (DIFM) Practice Groups of the national Academy of Nutrition and Dietetics. She has been featured in Health Magazine, Live Science, Rally Health, YouBeauty, US News & World Report and Cleveland Clinic's Health Essentials as well as live appearances with WKYC news.

In her previous role as a public health and community-based dietitian, she led “food as medicine” initiatives in coordination with health care providers to provide nutritious food to low-income patients with diet-related health challenges. She also led nutrition workshops, cooking demonstrations, and assisted with menu planning for afterschool programs and senior meals.

Ariana enjoys cooking, trying new things, and staying active with yoga and Crossfit!

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