NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.5 tsp dried rosemary

1 cup green beans

0.25 cup full-fat coconut milk

0.5 cup chicken bone broth

1 tsp arrowroot powder

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Rub the chicken breast with olive oil and season both sides evenly with sea salt, black pepper, dried thyme, and dried rosemary.

• 3

  Place the chicken on the baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, steam the green beans in a steamer basket over boiling water for 5-7 minutes until they are vibrant and crisp-tender.

• 5

  In a small saucepan, whisk together the chicken bone broth, coconut milk, minced garlic clove, and arrowroot powder until no lumps remain.

• 6

  Place the saucepan over medium heat and bring to a gentle simmer, stirring constantly until the sauce thickens into a velvety gravy.

• 7

  Slice the roasted chicken and serve it on a plate with the steamed green beans, drizzling the warm herb gravy generously over the chicken.