3 tablespoons olive oil, divided
1 pound organic chicken breasts,
boneless, skinless, cubed
1 small onion, diced
2 medium carrots, peeled and
1 medium celery stalk, diced
2 medium garlic cloves, minced
2 cups chicken broth
2 tablespoons arrowroot powder
1/2 cup peas, frozen
3/4 cup coconut milk, full fat
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon thyme, dried
1/2 teaspoon sea salt
Preheat oven to 350 F.
Heat 2 tablespoons oil in a saucepan over medium heat. Add the chicken and cook
until browned and cooked through. Remove and set aside.
Add the remaining oil and add the onion, carrots, and celery and cook until soft.
Whisk the chicken broth and arrowroot starch until combined and add it to the
vegetables. Bring to a boil, reduce to a simmer and add the peas and coconut milk.
Cook until heated through and thickened, about 10 minutes. Season with salt and
Transfer the chicken mixture to 4 ramekins or a medium casserole dish.
Combine the topping in a bowl and sprinkle evenly over the chicken mixture. Bake
for 10-15 minutes, until top is slightly browned before serving.
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