This Recipe can be made in an Instant Pot, Crock Pot or on the stove.

Ingredients:

  • 1 1/2 lbs organic, free range chicken breasts
  • Sea salt and pepper to season chicken
  • 3 Tbsp avocado or coconut oil
  • 8 oz sliced mushrooms, white or baby bella or shiitake (or a combination)
  • 1 small white onion (you can use shallots or leek or a combo of all 3)
  • 3-4 cloves of minced garlic (more if you like a stronger garlic taste)
  • 1 Tbsp Italian seasoning
  • 2 cups stock, broth or bone broth
  • 1/2 cup full fat coconut milk
  • 4 tsp arrowroot starch (for thickening)
  • 3-4 handfuls of spinach or broccoli or kale or other greens
  • 1/2-1 tsp Dijon mustard

Instructions:

  1. Season both sides of chicken with salt and pepper.
  2. Add small amount of oil to a pot. Add chicken to hot oil and brown both sides.
  3. Remove chicken from pot and set aside.
  4. Add remaining oil to pot. Once hot, add onions, mushrooms and garlic and cook until mushrooms are tender.
  5. Add broth/stock and Italian seasoning to pot. Stir well to deglaze the bottom of the pot.
  6. Add chicken to broth and cook on medium heat. Once chicken is cooked thoroughly, remove from pot.
  7. In a separate bowl, mix arrowroot and coconut milk until smooth.
  8. Add coconut milk mixture to mushrooms and mix well. Allow for sauce to thicken. If sauce becomes to thick, add more broth or stock.
  9. Taste and season as needed.
  10. Add greens. Stir just enough for greens to slightly wilt.
  11. Slice chicken and add back to sauce.
  12. Serve over riced cauliflower, quinoa, brown rice or any other whole grain.