1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons oil
2 skinless, boneless chicken breast halves
1 medium onion, sliced into 1/2 inch strips
1 medium carrot, sliced into 1 inch strips
1 medium tomato, seeded and chopped
1 medium onion, chopped
1 medium carrot, sliced into 1/2 inch strips
1 medium carrot, sliced into 1/2 inch strips
1 medium tomato, seeded and chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried rosemary, divided
1/8 teaspoon dried sage
1/8 teaspoon dried sage
1/8 teaspoon dried thyme, divided
1/8 teaspoon dried rosemary, divided
1/8 teaspoon dried thyme, divided
1/2 teaspoon dried oregano
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried sage
2 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon dried dill weed
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 (5 ounce) can coconut
1 tablespoon water
Heat oil in a large skillet over medium heat. Add chicken, onion, carrot, tomato and onion strips, and saute until chicken is cooked through and juices run clear. Remove chicken breasts from skillet and place on a plate.
In a medium bowl, combine coconut, water and 1 teaspoon salt, mix well. Add chicken and toss gently to seal. Cover and refrigerate at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon of coconut oil in a medium skillet over medium heat. Fry chicken strips in oil about 3 minutes, or until lightly browned. Transfer to a 9x13 inch baking dish, and spoon coconut over all.
In a large bowl, toss chicken with coconut mixture. Spoon chicken mixture over chicken and sprinkle with 1/2 cup of rosemary sprigs. Cover, and refrigerate until serving.
⭐ ⭐ ⭐ ⭐ ⭐