10 Minutes

15 Minutes

25 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 4 Servings


  • 1 .5 lbs. Organic Chicken Breast – Fat trimmed – Cut each breast in half
  • 1.5 Teaspoon Turmeric
  • 1.5 Teaspoon Cumin
  • 1.5 Teaspoon Garlic Powder
  • 1.5 Teaspoon Onion Powder
  • ¾ Teaspoon Sea Salt
  • ¼ Teaspoon Black Pepper or to Taste
  • 1 Tablespoon Coconut Oil
  • 3 Cups or More Fresh Broccoli Florets
  • 1 Lemon, Juiced
  • Optional Veggie Swap: Asparagus / Green Beans / Zucchini Ribbons


  1. In a small mixing bowl add turmeric, cumin, garlic powder, onion powder, sea salt, and black pepper. Mix until combined.
  2. Coat the chicken, both sides with dry ingredients.
  3. In a large sauté pan, over medium heat, add the coconut oil.
  4. Once oil is melted, brown the chicken on both sides for about 6-8 minutes per side. Keep chicken covered with lid.
  5. Once 2nd side is about finished, add in the broccoli resting on top of chicken.
  6. Add about ¼ to ½ cup water to bottom of pan so it’s not dry. Cover & cook 5 minutes.
  7. Uncover & slowly pour lemon juice over broccoli.
  8. Optional: Add a few pinches of sea salt to broccoli.
  9. Allow chicken to rest 5 minutes off heat before slicing.

*Try and use all organic ingredients if possible