Page 30 - Cinderella Solution by Carly Donovan PDF EBook

For the Brining:
 2 garlic cloves, crushed  1 teaspoon ground coriander
 7 cups filtered water  1 teaspoon ground cumin
 2 Tablespoons salt  1 teaspoon whole black peppercorns
 1 Tablespoon coconut aminos  2.5 pounds organic, skinless, boneless
 1 bay leaf chicken breast

For the Spice Rub:
 1 Tablespoon ground cumin  1 teaspoon cinnamon
 2 teaspoons curry powder  1 teaspoon black pepper
 1 teaspoon chili powder  1 Tablespoon coconut oil, melted
 2 teaspoons allspice
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For the Moroccan Herb Dressing:
 1/4 cup lemon juice  dash of pepper
 1 garlic clove, minced  1/4 cup olive oil
 1/2 teaspoon cumin  1/4 cup fresh cilantro, minced
 2 teaspoons sweet paprika  1/4 cup fresh parsley, minced
 1/2 teaspoon salt

1. For the Brining: Place all of the brining ingredients into a gallon-sized Ziplock bag. Add the chicken
breasts. Place in the fridge for 2 full hours.
2. For the Spice Rub: Preheat your grill on high heat. Combine all of the spices in a small bowl and then
add the melted coconut oil.
3. Remove the chicken from brine, rinse well and pat dry. Rub the spice mixture all over the chicken
breasts. Place on the preheated grill for 4 minutes each side, with the lid closed. Remove once the
chicken is cooked through.
4. For the Dressing: In a small bowl combine all of the ingredients together. Whisk until well combined.
5. Slice the cooked chicken breasts and top with a generous serving of dressing.

8 Servings
Nutritional Analysis: One serving equals: 244 calories, 12g fat, 657mg sodium, 2g carbohydrate, 1g fiber, and 30g protein