Coconut Curry Chicken

The Ingredients

antibiotic-free chicken breast (around 6-8 oz.)

1/3 container light coconut milk

freshly grated ginger

cayenne pepper

turmeric

curry

coconut flakes 

almonds (to top)

In a baking pan, add all ingredients. The coconut milk will tenderize the chicken and keep it juicy. Add almonds on top. For a large chicken breast, you can bake it for 20 minutes at 350 degrees. Enjoy!