Ingredients:

• 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

 

Instructions:

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
minutes.

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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