| 13 | 20 | 228 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 6 |
| 3 breast | Chicken breast, boneless, skinless |
| 2 large stalk(s) | Celery |
| 1/2 cup chopped | Carrots (or shredded) |
| 1/2 cup | White onion |
| 4 cup | Chicken broth (stock) |
| 1 cup | Baby spinach |
| 2 tsp | Garlic (minced) |
| 1 tbsp | Extra virgin olive oil |
| 1 dash | Salt and pepper |
| 2 tbsp, leaves | Thyme, dried |
| 2 cup | Coconut milk, sweetened |
| 1 cup | Cauliflower (florets) |
| 1 tsp | Xanthan gum |
1. Cook your chicken first and then set aside
2. add oil and all veggies except for spinach cook till fragrant
3. add cooked chicken with chicken broth, let simmer
4. Add coconut milk with xantham gum cook for 5 minutes
5. add seasoning and then spinach, let it whither
6. Give it a taste test, if seasoned enough, then ready to Serve
| Meat | 1.3 |
| Vegetables | 1.3 |
