Ingredients
- 1 organic chicken breast 2 1â„2 to 3 pounds or whole chicken
- 1 lime
- 3 tablespoons unrefined, organic coconut oil
- 3 cloves garlic, finely chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 small, sweet onion, peeled and quartered
- 3 tablespoons dried coconut flakes (unsweetened)
Instructions
- 1. preheat oven to 475° F. Set oven rack on the lowest or middle level.
- 2. Remove the peel (or zest) from the lime using a zester or grater. Chop the remaining lime into four pieces and set aside.
- 3. Combine the zest in a small bowl with coconut oil, garlic, salt, and pepper.
- 4. Using your hands, carefully spread coconut oil mixture
- 5. Place the chicken breasts in a small roasting pan or cast-iron frying pan. Sprinkle with shredded coconut.
- 6. Bake at 475° F for 15–20 minutes until the skin is golden brown.
- 7. Reduce heat to 400° F and cook for another 45 minutes to 1 hour.
- Allow chicken to cool for 5 minutes before carving.
Nutrition Facts
Coconut Lime Roasted Chicken
Serves: 4 persons
|
Amount Per Serving: 3 oz
|
||
|---|---|---|
| Calories | 249.63 kcal | |
| % Daily Value* | ||
| Total Fat 20.27 g | 30.8% | |
| Saturated Fat 13.23 g | 65% | |
| Trans Fat 0.05 g | ||
| Cholesterol 36.75 mg | 12% | |
| Sodium 337.13 mg | 14% | |
| Total Carbohydrate 8.6 g | 2.7% | |
| Dietary Fiber 1.91 g | 4% | |
| Sugars 3.72 g | ||
| Protein 10.22 g | ||
| Vitamin A 2.29 % | Vitamin C 10.44 % | |
| Calcium 3.18 % | Iron 5.28 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
El Paso, TX Health Coach Clinic
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Dr. Alex Jimenez DC, MSACP, CCST, IFMCP*, CIFM*, ATN*
email: coach@elpasofunctionalmedicine.com
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Dr. Alex Jimenez DC, MSACP, CIFM*, IFMCP*, ATN*, CCST
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