1 hr and 15 mins
What You Need Serves 6
2 lbs organic chicken breast Dash of sea salt and black pepper 1 Tablespoon coconut oil 1 small yellow onion, chopped 1 tomato, seeded and diced 2 Tablespoon chili in adobo sauce 1 Tablespoon chili powder 1 Tablespoon balsamic vinegar 1 teaspoon ground cumin ½ teaspoon sea salt ¼ teaspoon ground cinnamon
1. Rinse the chicken breasts and pat dry. Butterfly cut the chicken, opening each breast up like a book. Sprinkle both sides with salt and pepper. Place the chicken in a baking pan and set aside in the fridge as you prepare the sauce.
2. Place the coconut oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the remaining ingredients and continue to cook for about 10 minutes. Use a hand blender to puree the sauce until smooth.
3. Coat the chicken with half of the sauce and marinate for 30 minutes. Preheat the oven to 350 degrees F.
4. Cover the chicken with foil and bake chicken for 30 minutes in the preheated oven. Serve warm with a spoonful of the reserved sauce. Enjoy!
Nutrition One serving equals: 304 calories, 17g fat, 336mg sodium, 5g carbohydrate, 1g fiber, and 18g protein.