![]() Prep Time: 60 minutes Cook Time: 15 minutes Serves: 4 Ingredients 3 tablespoons coconut oil, divided 3 tablespoons lemon juice, divided ½ teaspoon ground cumin ¼ teaspoon salt 4 large boneless, skinless chicken breasts 1 medium sweet onion ¼ teaspoon garlic powder ½ cup water ⅓ cup almond butter Directions In a glass storage container, combine 2 tablespoons each of oil, lemon juice, cumin, and salt. Add the chicken and marinate 10-60 minutes. Preheat oven grill. Place chicken breasts under the grill for about 6-7 minutes per side or until cooked through but still juicy. While the chicken is cooking, heat the remaining tablespoon of olive oil in a pan over medium heat. Add the onion and sauté for about 6 minutes or until translucent. Add the water, the garlic powder, and remaining tablespoon of the lemon juice. Bring the mixture to a boil and remove from heat. Whisk in the almond butter until melted and incorporated. Pour the sauce over the chicken and serve warm
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