Chicken Lazone
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After I gave up veganism for the autoimmune protocol, it wasn’t as hard to start eating meat again as I had thought it would be. All the grains, beans, and nuts I’d been eating as a vegan had wreaked havoc on my digestive tract and the switch back to meat came with such relief it was… well, hard to argue with! This Chicken Lazone was one of the first meat-based recipes I adapted for the AIP. It lacks the traditional heat and spice, but still has great flavor and pairs well with Cauliflower Rice or zoodles!
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Chicken Lazone
Ingredients
- 1/8 cup coconut oil
- 2 teaspoon garlic powder
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon sea salt
- 1 pound chicken breasts
- 1/2 cup coconut yogurt
Equipment
Instructions
- Combine the coconut oil, garlic powder, ginger, turmeric, and salt. Cover both sides of the chicken in the spice mix.
- Heat a lightly oiled frying pan over medium heat and cook the meat about 6 minutes, turning over halfway through.
- Add the coconut yogurt, turn the heat to low, and simmer until heated through and the meat is no longer pink in the middle.
This was amazing! So easy and delicious. I used COYO brand coconut yogurt. Thank you, thank you!
One note, the ingredient list says coconut oil, but the recipe says olive oil. Do you have a preference? I went with coconut oil myself, just melting it first.
I use them interchangeably, but some people don’t like to cook with olive oil or just don’t like the flavor. It’s just a matter of personal preference! I’m glad to hear you enjoyed the recipe!