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  • 4 skinless, boneless chicken breasts
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon coconut oil
  • 1/2 cup onion
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon red chili flakes
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon coconut flour (or other gluten free flour of choice) mixed with 1 Tbsp water for thickening


  1. Melt coconut oil in a large skillet over a medium high heat and cook the chicken breasts for about 6 minutes per side.  Remove the chicken from a skillet and set aside on a plate (doesn’t need to be fully cooked since you will be returning it to skillet later).
  2. Add the chopped onion to skillet and sauté for 1-2 minutes until translucent .
  3. Add the red chili flakes and sauté another couple of minutes. Add the chicken stock, lemon juice, and fresh cilantro.
  4. Bring the mixture to a boil and then reduce down to a simmer for about 5 minutes.
  5. Add the coconut milk and bring to simmer again. Add the coconut flour and water at this time to thicken the mixture.
  6. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked through.
  7. Serve with cauliflower rice, brown rice, quinoa, or other grain of choice. Spoon the sauce over top.  You can also enjoy as a soup if the sauce is thin.
  8. Enjoy!
Recipe adapted from


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