Cilantro-Lime Chicken

Green curry usually leans on chilies for its heat, and chilies are nightshades you are setting aside for now. This dish reaches the same warmth a different way, with ginger, turmeric, and cinnamon doing the work the peppers used to do. Learning to get flavor without your old shortcuts is one of the quieter skills this way of eating teaches you. The marinade sits overnight, so the planning is the only real effort, and you do that part the night before when you have more patience to spare.

The herbs here are working for your gut. Cilantro brings polyphenols and fresh-plant compounds that help feed a healthier gut community, and turmeric is one of the better-studied anti-inflammatory roots in the kitchen. Underneath it all the chicken is a source of protein and selenium, and selenium supports immune function and thyroid health. This is a plate that tastes like a treat and works like medicine.

When you blend the marinade, notice how green and alive it smells before it ever touches heat. The bird gave the rest. Cook it through with care and bring it to the table while it is fragrant.

Ingredients

• 1 pound chicken, chopped
• 3/4 cup coconut milk
• 1/4 cup basil, chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice (omit if you are managing interstitial cystitis)
• 1 tablespoon coconut oil
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt

Every ingredient here is Core-safe. Ground cinnamon is the true bark spice, not a seed, so it stays in. No omissions needed for AIP.

Method

• Add the coconut milk, basil, cilantro, lime juice, coconut oil, ginger, garlic powder, turmeric, cinnamon, and salt to a blender. Blend into a smooth green sauce.
• Pour the sauce over the chopped chicken in a sealed container, turning to coat. Marinate in the fridge overnight.
• Tip the chicken and marinade into a skillet over medium heat and bring to a boil. Lower to medium-low and simmer, stirring now and then, until the chicken is cooked through, about 20 minutes.
• Serve over cauliflower rice. The recipe scales up cleanly if you multiply every ingredient.

*Adapted from acleanplate.com*