- 2 full free range organic Chicken Breasts
- 3/4 cup coconut milk
- 1/4 cup chopped green onions
- 5 fresh mint leaves, chopped
- 1/2 tsp. ground cumin
- 1/4 tsp sea salt
- 1 cup diced cucumber
Go ahead and throw the chicken on the grill.
While it’s cooking add the remaining sauce ingredients into a bowl, mix well and set in the fridge to “chill.” I also steamed some broccoli.
After the chicken is done I topped one piece with several spoonfuls of the creamy sauce.
Add some broccoli to your plate and YUM! A great refreshing lunch or dinner, perfect for Summer!