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

Ingredients:

• 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.

Enjoy!