October 19, 2015

Grilled (or Baked) Coconut Chicken

1 pound boneless, skinless chicken breasts (may use other parts of chicken if desired)

1/2 cup canned coconut milk

1/2 cup water

3T chopped cilantro and/or basil

2T lemon juice

1/8 tsp cayenne pepper (options: use none or more)

Sea salt and freshly ground pepper to taste

Mix the coconut milk and water with the cilantro/basil, lemon juice, cayenne pepper, salt, and pepper. Pour over chicken, turning several times to coat both sides. For best taste, set chicken in a dish and refrigerate for 2-8 hours. Remove from refrigerator 30 minutes before cooking. Heat grill or oven(350) and add chicken.  Grill 8 minutes both sides or bake 40-50 minutes.

For best digestion results and proper food combining, enjoy with a freshly made salad and/or vegetable dish! This recipe is one of many from the First Line Therapy Cook Wise Recipe Book we have available at our clinic. I’ve been training individuals and their families for years using First Line Therapy which teaches how to eat to sustain life and avoid genetic expressions of disease. To learn more about proper weight control and food combining call the office to set up a First Line Therapy appointment.

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