Coconut Curry Chicken Breast
Here is another of just one of dozens of delicious recipes found in Dr. Michael Wald’s upcoming book – The GMO-Free, Gluten-Free Weight Loss Solution coming in 2014.
3 chicken breasts, cut into 1 inch pieces 2 yellow onions, minced
1 lemon, zested and juiced
2 cups organic chicken stock
2 cups organic coconut cream milk 1 tablespoon organic ghee
2 tablespoons curry powder
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1 teaspoon pink salt, or to taste
Preheat oven to 375. Coat pyrex with ghee. Place all ingredients into pyrex and bake covered for 45 minutes, then uncovered for 25 minutes. Serve immediately.
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