• 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

Preparation

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!