| 12 | 55 | 336 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 40 min | 6 |
| 1 tbsp | Coconut oil (can use avocado oil) |
| 4 breast | Chicken breast, boneless, skinless (cut into bite-sized pieces) |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 2 tbsp | Coconut oil |
| 2 cup pieces | White mushrooms |
| 1 medium | White onion (peeled and chopped) |
| 1/2 can (15oz) | Pumpkin purée, canned |
| 1/2 cup | Coconut cream (stopped off the top of a can of chilled, full-fat coconut milk) |
| 1 dash | Nutmeg, ground |
| 1/2 cup | Chicken broth (stock) |
| 1 tsp | Arrowroot flour |
1. Heat a frying pan over medium-high heat. Add oil to coat the pan, then add chicken and cook until evenly browned and no signs of pink are showing. Season with salt and pepper, then remove from heat, and set aside.
2. In a large pot, saute mushrooms and onions, in coconut oil for about five minutes or until the onions are translucent.
3. Add browned chicken, pumpkin puree, coconut cream, nutmeg, and chicken broth. While bringing to a boil, ladle a 1/4 cup of the pumpkin coconut sauce into a small bowl. Stir in the arrowroot powder until it dissolves, then add the mixture back into the pot.
4. Let the sauce simmer for about ten minutes, or until the chicken is cooked through, watching the pot carefully so it doesn’t burn. Remove from heat and serve warm.
Chicken
is rich in lean protein and contributes to muscle growth and repair
| Meat | 1.7 |
| Vegetables | 1.2 |
