- 4 chicken breasts
- 2 tablespoons coconut oil
- 2/3 cup almond milk
- 1 big bunch of scallions or green onions, sliced
- 1/3 cup sliced cabbage
- 1 lime
Pound the thicker side of the chicken breast between sheets of plastic wrap to make it longer in thickness in general. Season lightly with salt.
Heat the coconut oil in a skillet over moderate heat. Add the chicken breasts and saute the chicken without bothering the pieces for 5 to 5
Turn the chicken over to other hand and saute, simmer to another 4 to 5 minutes or until the inside is cooked through. You’ll know it’s time to flip the chicken when the top seems opaque.
Remove the chicken to a plate and then squeeze the juice out of the lime into the skillet and stir; include the coconut milk, bring it to a simmer. Return chicken breasts and add onions and green onions. Heat and serve. Great with rice.
Serves 4 people.
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Coconut oil becomes solid at temperatures be low 75 degrees F. I keep mine in the cupboard and in the summer as the house warms,…