Friday, May 2, 2014


A Middle Easter flavor with a Mexican twist recipe!


4 lbs Chicken Breast or Cutlets, cut into chunks
1/2 bunch Cilantro, finely chopped
2 Garlic Cloves, finely chopped
1-3 Serrano Pepper, finelly chopped (amount depends on how spicy you want it)
1/4 c Tumeric Powder, enough to coat chicken
Freshly Ground Black Pepper
Sea Salt (optional)
Coconut Oil spray

Note:  I made this recipe for 4 lbs of Chicken Breast.  Modify ingredients according to the amount of chicken you are making.  Tumeric Powder should be enough to coat chicken.  


  • Pre-heat oven at 400F.
  • Wash chicken well and cut into chunks. 
  • In a bowl put chicken and  add all ingredients.  Mix well until chicken is well coated with Tumeric powder.  You can add more Tumeric if you like. 
  • Line a cookie sheet with aluminum foil, spray Coconut Oil and spread chicken evenly. 
  • Cook for about 10 minutes per side. 
    • Chicken is completely cooked when internal temperature is 165 degrees F. 
  • Simply and easy!  You will love it!

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1 comment:

  1. Gracias! The tumeric chicken it's so good!please post more recetas