• 4 Boneless, Skinless Chicken Breasts
  • 1 tsp Group Cumin
  • 1 tsp Chili Powder
  • 1/2 Cup Chicken Broth
  • 2/3 Cup Diced Onions
  • 1 Cup Salsa
  • 1/2 Cups Chopped Fresh Cilantro
  • 4 tbsp Plain Greek Yogurt or Dairy Free Yogurt


Preheat over to 350°. Place chicken breasts in a bowl and sprinkle with cumin and chili powder. Toss chicken so all breasts have seasoning. Put Broth in a baking pan and add chicken breasts and onions to pan. Cover with foil and bake for 35 minutes or until chicken is completely cooked. Remove foil and cover each breast with salsa. Cook uncovered for an additional 5 minutes. Put each breast on a plate and add 1 tbls of Greek Cultured Coconut Milk. Sprinkle with chopped cilantro and serve. 

Serves 4-5

Complete your meal with a side dish: (click on the title to view the recipe)

Mexican Style Cauliflower Rice

Veggie Quinoa Salad

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