NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cremini mushrooms

0.5 tbsp olive oil

2 tbsp shallots

1 clove garlic

3 tbsp full-fat coconut milk

0.25 cup chicken broth

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Slice the chicken breast into thin, even strips and season them thoroughly with sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and sear until golden brown on all sides, then remove the chicken from the pan and set aside.

• 3

  In the same skillet, add the sliced cremini mushrooms and finely chopped shallots. Sauté for 5-7 minutes until the mushrooms have released their moisture and developed a deep golden color.

• 4

  Stir in the minced garlic and fresh thyme, cooking for just 1 minute until highly fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

• 6

  Whisk in the full-fat coconut milk and bring the liquid to a gentle simmer.

• 7

  Return the chicken strips to the skillet and let everything simmer together for 3-4 minutes until the sauce has thickened into a velvety consistency and the chicken is cooked through.

• 8

  Serve the chicken and mushroom cream sauce immediately over the warm cooked brown rice.