After I gave up veganism for the autoimmune protocol, it wasn’t as hard to start eating meat again as I had thought it would be. All the grains, beans, and nuts I’d been eating as a vegan had wreaked havoc on my digestive tract and the switch back to meat came with such relief it was… well, hard to argue with! This Chicken Lazone was one of the first meat-based recipes I adapted for the AIP. It lacks the traditional heat and spice, but still has great flavor and pairs well with Cauliflower Rice or zoodles!
Looking for Low-Histamine Recipes?
A low-histamine diet can be immensely helpful for MAST cell disorders or people with excess histamine production, but it’s an extremely tricky diet to manage. My e-book 28 Days of Low-Histamine AIP combines low-histamine foods with the anti-inflammatory autoimmune protocol diet in a 28-day meal plan designed to jump start and simplify your diet change. The meal plan includes 36 simple, satisfying low-histamine recipes including a variety of dishes like Chicken Schawarma, Cabbage Roll Stir-Fry, and Chimichurri Steaks. You’ll be amazed at all the flavors still available to you! The ebook is available as a digital download for $9.99.
- Combine the coconut oil, garlic powder, ginger, turmeric, and salt. Cover both sides of the chicken in the spice mix.
- Heat a lightly oiled frying pan over medium heat and cook the meat about 6 minutes, turning over halfway through.
- Add the coconut yogurt, turn the heat to low, and simmer until heated through and the meat is no longer pink in the middle.