Cinnamon Chili Chicken


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.

Serves 4


  • 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.




About Valerie 

Valerie Remy-Milora is the mother of 3 amazing girls, an author, public speaker, coach and founder of Scrumptious Moms. She is passionate about empowering moms to embrace self care and live a vibrant, joyful life with their loved ones. A health and fitness nut, she is an advocate for chemical-free living, real food and GMO labeling. She believes in the sanctity of life from conception to natural death.


  1. I have to try this! It seems so easy and fast to prepare! And…looks delicious!


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