Directions
- 1Mince two garlic cloves.
- 2Grate a piece of ginger.
- 3Butterfly the chicken breast by slicing it directly in half, stopping before reaching the other end.
- 4Lightly dust the chicken with coconut flour.
- 5Melt a tablespoon of butter or ghee in a pan.
- 6Add the chicken breasts to the pan, season with salt and pepper, and cook for 3–5 minutes per side.
- 7Add more butter, garlic, and grated ginger to the pan.
- 8Add 3 tablespoons of coconut aminos, 2 tablespoons of apple cider vinegar and a generous swirl of honey.
- 9Turn the heat to medium-low and let it simmer for a couple more minutes until chicken is cooked.
- 10Serve with 120 grams of jasmine rice and a good amount of broccoli.
- 11Drizzle hot honey on top.
Ingredients
- 2 garlic cloves
- 1 piece ginger
- 1 chicken breast
- 1 spoon coconut flour
- 1 tablespoon butter or ghee
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon butter
- 3 tablespoons coconut aminos
- 2 tablespoons apple cider vinegar
- 1 generous swirl honey
- 120 grams jasmine rice
- 1 good amount broccoli
- 1 drizzle hot honey
Equipment
knifeforkgraterpanspatula
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