Ingredients
- 1.5 lbs chicken thighs boneless and skinless
- 1 Tbsp coconut oil plus additional if needed
- Sea salt and pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 small onion chopped
- 4 cloves garlic minced
- 1 Tbsp tapioca flour or arrowroot
- 1 cup chicken bone broth
- 1/2 cup coconut milk full fat, blended before adding if needed
- 1/2 Tbsp stone ground mustard
- 1 1/2 Tbsp nutritional yeast optional
- 1 tsp Italian seasoning blend
- 1/4 tsp sea salt or to taste
- 1/8 tsp black pepper or to taste
- 2/3 cup sun dried tomatoes roughly chopped
- 1 1/2 cups baby spinach roughly chopped
Instructions
-
Season the chicken with sea salt, pepper, garlic, and onion powder. In a large skillet add the coconut oil and cook the chicken thighs on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Remove chicken and set aside on a plate.
-
Add additional oil if necessary and cook the onions over medium heat until soft, then stir in the garlic and cook another 45 seconds.
-
Whisk in the tapioca or arrowroot, the add the broth and coconut milk. Stir to combine, then stir in the mustard, yeast, Italian seasoning, sea salt and pepper. Cook and stir over medium-high heat until it starts to thicken.
-
Add the spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted and tomatoes are softened. Add chicken back to the skillet and simmer another 2 minutes. Serve over cauli rice, zucchini noodles, or with roasted potatoes. Enjoy!
Recipe Video
Nutrition
Calories: 368kcal
Carbohydrates: 12g
Protein: 23g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 111mg
Sodium: 253mg
Potassium: 806mg
Fiber: 2g
Sugar: 5g
Vitamin A: 900IU
Vitamin C: 9.1mg
Calcium: 46mg
Iron: 3mg