A Middle Easter flavor with a Mexican twist recipe!
Ingredients:
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.
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.
Instructions:
- 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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Enjoy!
