Lemon Parsley Chicken

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Prep Time 10

Cook Time 17

Total Time 27

Servings servings

Ingredients

2 cups canned unsweetened coconut milk
2 cups almond flour or almond meal
1 teaspoon chili powder
2 teaspoons ground cumin
2 tablespoons coconut oil
Sea salt and freshly ground black pepper to taste
2 large lemons juiced
2 tablespoons chopped parsley
4 medium boneless skinless chicken breast halves
4 tablespoons coconut oil
1 tablespoon olive oil
3 cups broccoli florets
Aluminum foil

Instructions

In a shallow bowl, place coconut milk. In a medium bowl, add next 7 ingredients (almond flour through parsley); stir to combine.
Coat each chicken breast half with coconut milk then dredge in almond flour mixture, covering completely. Place on a plate and set aside to rest for at least 10 minutes.
Preheat grill to MEDIUM-HIGH. Brush grill grate with the 4 tablespoons of coconut oil.
Using aluminum foil wrap, make 4 packets by folding a square of foil in half, crimping the two side edges and leaving the tops open. Place a coated chicken breast half inside each packet then fold the top to seal. Place chicken packets on the grill; cook for 6 to 8 minutes per side then remove from grill and set aside to cool slightly before opening the packets.
Meanwhile, in a medium bowl, toss together broccoli florets, olive oil, salt and pepper, coating broccoli well. Transfer broccoli to a grill plate/basket and cook on grill for 5 to 6 minutes or until tender-crisp.

Notes

SERVING SUGGESTION: Add “baked” sweet potatoes (no need to heat the oven) just wash, but do not dry, medium-sized sweet potatoes and place them in a slow cooker. Cover and cook on LOW for 6 to 7 hours or until tender.

NUTRITION: 481 Calories; 35g Fat (62.2% calories from fat); 34g Protein; 13g Carbohydrate; 5g Dietary Fiber; 68mg Cholesterol; 116mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 Fat

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