This recipe is from my friend Dr. Mark Hyman’s bestselling cookbook “The Blood Sugar Solution Cookbook.” The fat from coconut is very healthy and carries the flavors and aroma of the curry. I love cooking with coconut oil and this is one of my favorite recipes from Mark’s cookbook.
2 tsp. extra-virgin olive oil
½ inch of fresh ginger, peeled and minced
1 garlic clove, minced
3 scallions (green parts only), minced
1 tsp. minced fresh parsley
2 tsp. curry powder
½ tsp. sea salt
1/8 tsp. cayenne pepper
1 tbs. unsweetened coconut milk
4 (5 oz.) boneless, skinless chicken breasts
1. Preheat oven to 350. Lightly grease a baking sheet with the oil and set it aside.
2. Combine all ingredients except for chicken in a bowl and mix well. Place chicken breasts in the bowl and toss them in the marinade until evenly coated. Allow the chicken to sit for 10-15 minutes.
3. Remove chicken breasts from the marinade and place them on the baking sheet. Place baking sheet on the top rack of the oven and bake until the juices run clear, 20-30 minutes. Any leftover chicken can be refrigerated for up to 3 days.
** Each serving has 189 calories, 2 g of saturated fat, 82 mg. cholesterol, 33 g protein, 1 g carbohydrate and 221 mg sodium.
Best of Health