Turmeric Chicken & Broccoli

Serves 2 

35 minutes

• 2 organic chicken breasts (cubed)
• 1 large head broccoli (cut into chunks)
• 2 cloves garlic (minced)
• 2- inch piece of fresh ginger root (minced)
• 1 - 2 tbsp turmeric
• 1 tsp cumin
• 1/2 tsp chile powder
• 3 tbsp coconut oil
• 1 small onion (cut)
• 1 lemon
• Chicken stock or coconut milk

Mince the garlic and ginger together to form a chunky paste, set aside. Mix the spice blend with the cumin, chile and turmeric, set aside. Saute the onions in the coconut oil until softened, about 5 minutes. Add the ginger and garlic paste and cook 1 minute more. Add the spice blend and cook 1 minute. Add the chicken and broccoli and cook until the chicken is no longer pink in the center and the broccoli is tender. Cut the lemon in half and squeeze over the skillet to release as much juice as possible, being careful to keep the seeds out of the pan. Stir all ingredients to combine. Note: There will be very little leftover cooking liquid. If you prefer more sauce, add chicken stock or coconut milk in small amounts until it's your desired consistency.