This is a fragrant and flavorful dish that tantalizes your tastes buds in a wonderful way.
We created this while “playing” in the kitchen, something my girls and I love to do. It’s wonderful served over a bed of shredded zucchini, warmed lightly with a hint of crushed garlic.
- 1 Tbsp Coconut Oil
- 1 medium sweet onion
- 8 chicken organic tenderloins ( or 2 breasts cut in strips)
- 6 oz crimini mushrooms, sliced
- 1 cup organic chicken broth
- 1/2 tsp curcumin (turmeric)
- 1 tsp cinnamon
- 1 tsp chili
- Fresh ground salt to taste
Heat a large skillet. Add coconut oil. Coarsely chop onion and add to skillet. Sauté lightly.
Add chicken and brown on both sides. Add sliced mushrooms and cook for 2 minutes. Add chicken broth and spices. Salt to taste.
Reduce heat and simmer until chicken is tender and cooked though, about 20 minutes.
Preparing the zucchini:
Select 1 medium to large zucchini per person. With a hand held grater or in the blender, shred the zucchini. Rinse and pat dry.
Heat 1 Tbsp olive oil in medium skillet. Add zucchini and sauté for 2 minutes. You may add 4-5 cloves garlic to the zucchini while sautéing if you’d like for an extra burst of flavor.