Rosemary Coconut Chicken

Serves 4-6 Ingredients:
  • 1lb pastured chicken breast, cubed*
  • 2 tbsp coconut oil
  • 2 tbsp fresh rosemary, chopped
  • 2 cloves garlic, minced
  • sea salt and black pepper, to taste
  1. Place the coconut oil in a large sauté pan over medium heat.
  2. Once the oil is melted, add the garlic and rosemary and sauté until fragrant - about 1 minute.
  3. Add the chicken and cook until chicken is cooked through – a meat thermometer reads 165 degrees F.
  4. Serve with coconut rice, sweet potato hash, or zucchini noodles.
  • When you’re purchasing the chicken, ask your butcher to cube the chicken for you!

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