Ingredients
1 Tbs EVVO
6 Chicken thighs (sliced or diced)
1 Onion (sliced)
1 broccoli (cut into bite size pieces)
1 tbs Mingles Garlic and herb seasoning
5 butter mushrooms (sliced)
2 Tbs nutritional yeast
2 Tbs tapioca flour
1 can (270ml) coconut cream (light)
1 can of water
Salt and pepper to taste
In a large saucepan filled with water and dash of salt, bring to the boil. Once boiled place broccoli in and blanch until cooked to your liking, around 5 minutes. Bring out of water and place to the side.
In a large pan over medium heat place EVVO in, once hot add onion and mix, cook around 2 minutes.
Place chicken in with onion, add garlic and herb seasoning and cook until chicken is browned and almost cooked through.
Remove chicken from pan and place to the side, leaving juices in the pan.
Add mushrooms and cook for around 5 minutes, add tapioca flour and give a good mix.
Add coconut cream and nutritional yeast and mix through. Add chicken back in with 1 coconut full of water.
Add broccoli in and let simmer for around 10 minutes.
Serve with pasta, rice or extra vegetables.
Comments