Squash and courgette cream
19th September 2018Rainbow Salad with Spicy Peanut Butter Dressing
26th September 2018
Servings |
Prep Time |
4 |
30 minutes |
Servings |
Prep Time |
4 |
30 minutes |
|
|
|
|
Servings |
Prep Time |
4 |
30 minutes |
Servings |
Prep Time |
4 |
30 minutes |
|
|
|
Ingredients
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1 tbsp
coconut oil
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3 tsp
garlic minced
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1 1/2 tbsp
fresh ginger peeled and minced
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2 cups
Boneless Chicken Breasts cooked and shredded
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5 cups
organic Chicken Broth/Stock
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2 tbsp
Coconut Aminos
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1/2 cup
grated carrot
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2 cups
diced cabbage
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2 cups
chopped Pak Choi
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1 tbsp
lime juice
Servings:
Instructions
Heat a large pot on medium-high heat.
Add coconut oil, garlic, ginger, and chicken. Cook until chicken is brown on all sides (about 5-7 minutes).
Add chicken stock and coconut aminos. Bring to a boil.
Add carrots, napa cabbage, and pak choi. Cook until pak choi is tender (about 2–3 minutes).
Remove from heat and stir in lime juice.
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