NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

1 cup cremini mushrooms

0.5 cup yellow onion

1 clove garlic

0.25 cup full-fat coconut milk

0.25 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

0.5 tsp arrowroot powder

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a medium skillet over medium-high heat. Once hot, add the chicken and sear for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 3

  Remove the chicken from the skillet and set aside on a plate to rest.

• 4

  In the same skillet, add the sliced mushrooms and diced onions. Sauté for 5-7 minutes until the onions are translucent and the mushrooms have released their moisture and turned deep brown.

• 5

  Add the minced garlic and fresh thyme leaves to the skillet, stirring for 1 minute until fragrant.

• 6

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

• 7

  Pour the liquid mixture into the skillet with the vegetables. Bring to a gentle simmer, stirring constantly, until the sauce thickens into a rich, creamy gravy.

• 8

  Return the chicken breast to the skillet, spooning the mushroom gravy over the top to coat thoroughly before serving.