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.





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

Speak Your Mind


This site uses Akismet to reduce spam. Learn how your comment data is processed.