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Ingredients
2limes
2tbsp.olive oil
½canunsweetened whole fat coconut milkreserve remaining milk for rice
2clovesgarlic
2tbsp.oniondiced
⅛tsp.ground ginger
1tsp.seasoned salt
¼tsp.black pepper
¼cupfresh cilantro choppedoptional
2lbs.bonelessskinless chicken breast
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Instructions
Squeeze limes to release ¼ cup of fresh lime juice. Mince or crush garlic in garlic press. Whisk together lime juice, olive oil, coconut milk, minced garlic, diced onion, ground ginger, parsley, seasoned salt, & pepper together in bowl.
Then pour into 1-gallon freezer bag. (If freezing, be sure to label bag ahead of time.) Marinate chicken in bag for at least 30 minutes or overnight, or press out air from bag and freeze.
Grill 7-8 minutes per side, until internal temperature reaches 165 degrees, basting with additional marinade, if desired.
ALTERNATE COOKING DIRECTIONS: Pour contents into slow cooker; cook on low for 4-5 hours or high for 2-3 hours. Or, place in casserole dish and bake at 400 degrees for 30-40 minutes.
Serve with Coconut Lime Cauliflower Rice
Notes
Makes 4 servings; if making as part of a freezer cooking day, we recommend doubling the recipe and splitting into two freezer bags.