This recipe is for a single serving boneless skinless chicken breast. So if you are making more than one you will do the same procedure for all.
1 Boneless Skinless Chicken Breast
2 Tbs. Coconut Oil
2 Tbs. Roasted Coconut (finely shredded unsweetened & roasted in oven until toasty brown)
Heat the Coconut Oil.
Place Chicken Breast in pan and get it oiled up.
Cut Lime in 1/2 and squeeze all the juice onto first side of chicken breast. Let that cook until chicken is ready to be flipped.
Once on the opposite side, squeeze the other half of the lime on the chicken.
Cook until complete doneness.
I then use a heavy duty spatula to cut the breast into bite sized chunks (in the pan) and it is my foolproof way to test the inside to make sure there is no pink inside the chicken. I guess I have an aversion to undercooked chicken. Now toss the coconut flakes in there to coat the chicken.
This recipe could not be any easier! I ate this so fast no time for a picture. I will making it again this weekend and will be sure to snap a shot and will edit post at that time.
You can eat this on top of a organic greens salad with homemade dressing (recipes coming soon), tossed with some almonds and some dried cranberries. Mmmm mmm delish!