Cilantro-Lime Chicken
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Now, I know this recipe doesn’t look like much. Green meat isn’t usually the most appetizing thing on the planet, and on the autoimmune protocol, one can’t exactly throw in red chilies for some contrast. But with a creamy marinade of herbs, lime, and coconut milk inspired by green curry, this Cilantro-Lime Chicken is a mild, flavorful dish. It pairs well with cauliflower rice!
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Cilantro-Lime Chicken
Ingredients
- 3/4 cup coconut milk
- 1/4 cup basil chopped
- 1/4 cup cilantro chopped
- 1 tablespoon lime juice omit for IC
- 1 tablespoon coconut oil
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 pound chicken chopped
Instructions
- Combine all of the ingredients except the chicken in a blender and process until smooth.
- Place the chicken in an airtight container and pour the sauce on top. Marinate in the refrigerator overnight.
- Heat a large skillet over medium heat. Add the chicken and marinade to the pan and bring to a boil. Reduce the heat to medium-low, then simmer until the chicken is cooked through, about 20 minutes.