I am still warring with my decision to give up veganism for the autoimmune protocol, but I am confident that, for the moment, it was the right decision to make. Beans and nuts never sat with my IBS too well, but I always assumed meat would be worse. While the research suggests otherwise, it may be a while before I notice any improvement. But I’m hopeful. Meanwhile, I’m continuing to adapt traditional and regional cuisine for an autoimmune diet. This take on chicken lazone lacks the traditional hot ‘n spicy, but has great flavor. With the cream sauce, it goes well over veggie noodles or salad.
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- 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.