DO-AHEAD TIP: Marinate chicken overnight (see recipe).
Place chicken in a large zipper-topped plastic bag. In a medium bowl, whisk together lime juice, cilantro, garlic, salt and pepper. Pour mixture over chicken.
Seal bag and turn to coat well. Refrigerate as close as possible to 24 hours. At time of cooking, melt the ghee (or coconut oil) in a large skillet over medium-high heat.
Add marinated chicken (discarding marinade and bag). Cook for 4 to 6 minutes per side or until juices run clear. Serve and enjoy!
Notes
SERVING SUGGESTION: Mexi-Cauli Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; toss with salt, pepper, chili powder, chopped cilantro and green onions to taste). Add a big salad tossed with Leanne’s Basic Vinaigrette. NUTRITION: per serving: 265 Calories; 9g Fat; 40g Protein; 5g Carbohydrate; trace Dietary Fiber; 116mg Cholesterol; 1057mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat. Points: 7