Nutritional Wisdom with Carly Pollack

Spicy Coconut Lime Chicken

Adapted from Planks, Love and Guacamole

Spicy Coconut Lime Chicken

1 lb boneless skinless chicken breast
1 cup unsweetened coconut milk
1/4 cup coconut oil, melted
1/4 cup fresh torn cilantro, plus extra for garnish
2 tbsp coconut aminos
1 lime, juiced
2 tsp red curry paste
1 tsp grated ginger root
1 tsp cumin
1 tsp coriander
1 tsp sea salt
1/8 tsp cayenne pepper

Mix all ingredients together in a large bowl, except the cilantro garnish and chicken. Split the sauce in half. You will use half as marinate, reserve half as sauce. There is 1 1/2 cups total, so half is 3/4 cups. Marinate the chicken in a bag or glass bowl in half of the sauce overnight for 1-2 hours. Keep the other half in the fridge for later. Cook the chicken- grill, bake, or pan sear in coconut oil. Add the reserved sauce to a small saucepan and just warm it on low. Serve the sauce on the chicken over cauliflower rice. Garnish with fresh cilantro and lime.

3 servings