Ingredients
- 3 organic skinless chicken breasts boneless
- 2 tbsp organic virgin coconut oil
- 1 Red pepper diced
- 1 Yellow pepper diced
- 2 cups Fresh kale (washed and torn, stems removed)
- 2 cups Fresh mushrooms sliced
- 1/2 cup onions diced
- 3 tbsp garlic diced
- 1 can coconut milk
- 1/2 tbsp apple cider vinegar
- 1 tbsp Arrowroot powder
- Himalayan Crystal Salt and pepper to taste
- fresh parsley chopped (for garnish)
- red peppers crushed (for garnish)
Servings:
Instructions
- Get a frying pan and heat the coconut oil.
- Sauté onions and garlic for about 3 minutes.
- Add in chicken, peppers, and mushrooms. Cook on medium until chicken is no longer pink and vegetables are steamed.
- Add vinegar and all but 1/4 cup of the coconut milk.
- Put remaining coconut milk in mason jar with arrowroot powder and shake well with lid on to combine. Pour into the chicken frying pan.
- Add in fresh kale and bring entire pot to light boil for about 5 minutes more.
- Serve hot and garnish with parsley and crushed red pepper.
