"So easy and delicious! I will be putting this on rotation. Thank you."
-jean
Ingredients
• Avocado Oil• Chicken Thighs• Arrowroot Flour• Kosher Salt• Black Pepper• Onion• Bone Broth• Sundried Tomatoes• Garlic• Coconut Milk• Nutritional Yeast• Spinach• Italian Seasoning
Cut chicken thighs into chunks. Transfer to a large bowl. Add half of the avocado oil, arrowroot, salt, and pepper. Stir and set aside.
1
Heat a large skillet over medium heat and add the oil. Add chicken to the pan and cook until golden brown.
2
Add the diced onion to the pan and cook until soft. Add oil from the sun-dried tomatoes and minced garlic. Cook and stir frequently.
3
Add sun-dried tomatoes to the pan. Fry until quite fragrant and well combined, stirring occasionally.
4
Add coconut milk and nutritional yeast to the pan. Once the coconut milk has reached a boil, turn the heat down to medium-low. Add spinach and stir until slightly wilted.
5
Add chicken back into the pan and sprinkle with seasoning. Season with additional salt and pepper if necessary.
6
Top off with freshlemon wedges andchopped parsley.