Tuscan Chicken

Ingredients:

• 1.5 lbs. chicken thighs boneless and skinless

• 1 TBSP coconut oil plus additional if needed

• Salt and pepper

• 1/4 TSP garlic powder

• 1/4 TSP onion powder

• 1 small onion chopped

• 4 cloves garlic minced

• 1 TBSP tapioca flour or arrowroot

• 1 cup chicken bone broth

• 1/2 cup coconut milk full fat, blended before adding if needed

• 1/2 TBSP stone ground mustard

• 1 1/2 TBSP nutritional yeast optional

• 1 tsp Italian seasoning blend

• 1/4 TSP salt or to taste

• 1/8 TSP black pepper or to taste

• 2/3 cup red bell pepper roughly chopped

• 1 1/2 cups baby spinach roughly chopped

Directions:

1. Sauté bell peppers in olive oil for 7-10 minutes.

2. Season the chicken with sea salt, pepper, garlic, and onion powder.

3. In a large skillet add the coconut oil and cook the chicken thighs on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Remove chicken and set aside on a plate.

4. Add additional oil if needed and cook the onions over medium heat until soft, then stir in the garlic and cook another minute or 2.

5. Whisk in the tapioca or arrowroot, the add the broth and coconut milk.

6. Stir to combine, then stir in the mustard, yeast, Italian seasoning, salt and pepper.

7. Cook and stir over medium-high heat until it starts to thicken.

8. Add the spinach and bell peppers and allow mixture to simmer until spinach is wilted and bell peppers are tender. Add chicken back to the skillet and simmer another 2 minutes.

9. Serve over cauliflower rice, zoodles, or with roasted potatoes.

10. ENJOY!!