• 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!

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