| For the Chicken |
| 2 cups coconut yogurt, plain |
| Juice of 1 lemon |
| Zest of 1 lemon |
| Zest of 1 orange |
| 1/2 teaspoon cinnamon |
| 1/2 teaspoon cumin |
| 1/2 teaspoon paprika |
| 1/2 teaspoon paprika |
| 1/2 teaspoon black pepper |
| 1/2 teaspoon turmeric |
| 1/2 teaspoon iodized sea salt |
| 4 pasture-raised chicken thighs * you can use grilled seafood |
| For The Tabbouleh |
| 2 cups cooked millet |
| 1/2 cup minced parsley |
| 1/2 cup minced mint |
| 1/2 cup minced mint |
| 1/4 cup minced dill |
| 1 teaspoon extra-virgin olive oil |
| Juice of 1 lemon |
| 1/4 cup red wine vinegar |
| Marinate the chicken; In a large ziplock bag, combine the yogurt, lemon juice, lemon zest, orange zest, and spices. Add the chicken and marinate for at least 1 hour. |
| Preheat the oven to 375 degree F. Prepare a broiler pan or a sheet tray with wire rack by spraying with oil. Set aside. |
| Make the tabbouleh: Combine all ingredients in a large bowl and stir well. Let the flavors meld for at least 20 minutes (which is perfect, since you need the time to coordinations the chicken) |
| Remove chicken from marinate, pat dry with paper towns, and arrange on the prepared baking sheet. If your chicken has skink place it skin-side down. |
| Bake the chicken for 20 to 25 minutes, then flip and back for an additional 10 to 15 minutes, skin side up, until meat has reached 160 degree F and skin is crisp. Remove from heat and let rest 5 minutes before serving. |
Compliments of “The Plant Paradox” CookBook by Dr. Steven Gundry, MD. Let me know if you try this recipe. It was so good!
