I'll let the taste do the talking!
700g chicken breast, cut into chunks
1 tablespoon coconut oil
1 teaspoon sea salt
½ teaspoon pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1 small onion chopped
4 cloves garlic minced
1 tablespoon tapioca flour
1 cup chicken bone broth
1/2 cup coconut cream
1/2 tablespoon mustard
2 tablespoons nutritional yeast
1 teaspoon Italian seasoning blend
1 can of diced tomatoes, drained
1 1/2 cups baby spinach roughly chopped
Pasta of choice (we used red lentil pasta)
Season the chicken with the sea salt, pepper, garlic, and onion powder
Heat a large skillet on medium-high heat, add the coconut oil, then the chicken thighs
Cook the chicken, flipping occasionally, until browned and no longer pink in centre
Remove chicken and set aside on a plate.
Add additional oil if needed and cook the onions and garlic over medium heat until soft for two minutes
Stir in the tapioca, then add the chicken broth and coconut milk
Stir to combine, then stir in the mustard, nutritional yeast, Italian seasoning, tomatoes, sea salt and pepper
Continue cooking over medium-high heat, stirring occasionally until it starts to thicken
Meanwhile, start cooking your pasta according to packet instructions
Add the spinach and sun-dried tomatoes, then let simmer for another 3-5-minutes
Add the chicken back to the skillet and simmer another 2-3-minutes
Serve over your pasta of choice, and season with salt and pepper to taste!
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