Cook Time: 15 minutes
3 tablespoons coconut oil, divided
3 tablespoons lemon juice, divided
½ teaspoon ground cumin
¼ teaspoon salt
4 large boneless, skinless chicken breasts
1 medium sweet onion
¼ teaspoon garlic powder
½ cup water
⅓ cup almond butter
In a glass storage container, combine 2 tablespoons each of oil, lemon juice, cumin, and salt. Add the chicken and marinate 10-60 minutes.
Preheat oven grill. Place chicken breasts under the grill for about 6-7 minutes per side or until cooked through but still juicy.
While the chicken is cooking, heat the remaining tablespoon of olive oil in a pan over medium heat. Add the onion and sauté for about 6 minutes or until translucent. Add the water, the garlic powder, and remaining tablespoon of the lemon juice. Bring the mixture to a boil and remove from heat. Whisk in the almond butter until melted and incorporated.
Pour the sauce over the chicken and serve warm