Grilled Chicken with a Mushroom Ginger Sauce

Servings 4 people


  • 4 boneless skinless chicken breast halves 6-oz.
  • Coconut oil
  • Sea salt and freshly ground black pepper to taste
  • 1 ounce Porcini mushrooms
  • 1/3 cup pearl onions peeled and chopped
  • 3 tablespoons orange juice
  • 4 cloves garlic pressed
  • 1 tablespoon coco-aminos
  • 1 tablespoon raw honey
  • 2 teaspoons grated gingerroot


  • Preheat outdoor grill to MEDIUM-HIGH.
  • Coat chicken breast halves with coconut oil and lightly season with salt and pepper; grill for 4 to 6 minutes per side.
  • Heat a little more coconut oil in a large skillet over medium-high heat.
  • Add mushrooms and pearl onions; cook and stir for 1 minute or until onions become transparent. Whisk in remaining ingredients (orange juice through gingerroot); bring to a boil then reduce heat and simmer till heated through.
  • Serve sauce over chicken.


NUTRITION: per serving: 243 Calories; 2g Fat; 40g Protein; 14g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 275mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Points: 6
SERVING SUGGESTION: Baked sweet potatoes and braised kale.
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