CILANTRO + CARAMELIZED GARLIC CHICKEN

Ok. This chicken? Total crowd pleaser. Unless, of course, someone in your crowd doesn't like cilantro. WHAAAAT? The sweet and saltiness of the garlic meshes so perfectly with the cilantro and cumin. I swear, the first time I came up with this, I ate it 3x in one week. Pair it with some cilantro-lime brown rice and/or red quinoa for a colorful, powerful healthy, tasty explosion!

The Components:

1-2 tbsp organic, unrefined coconut oil

2 chicken breasts (cubed)
1/2 cup chopped, fresh cilantro (more for sprinkling)
3 cloves (or more?) minced, fresh garlic

Squirt of fresh lemon half
1/2 tsp of each mixed in small bowl: sea salt, black pepper, (more or less of salt + pepper), ground cumin
THAT IS IT, PEOPLE!

How to Make it Happen:

Melt half of the coconut oil in medium bowl and toss cubed chicken breast, cilantro, seasonings in one bowl.

Toss in the remaining coconut oil to the skillet. I like to use a cast iron skillet for this recipe because it gives it the delicious charred flavor but any heavy skillet will work great.

Cook chicken for a few minutes per side (6- 8 minutes depending on how big you cubed the chicken) or until internal temperature reaches 160 degrees. It's ok to toss the chicken around, too and sauté it instead. 

Once cooked, lay it out in it's beautiful glory and sprinkle with remaining cilantro and a squirt of fresh lemon. You're welcome. 

Oh Yeah:

You'll notice that I also use A LOT of organic, unrefined virgin coconut oil when I cook. I have 50 million reasons why I use it (heart healthy, makes food taste amazing, immediate source of energy, aids digestion, brain-boosting, butter replacement, and the beat goes ON!).