- 2 boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tbsp coconut oil
- ½ tsp sea salt
- ½ tsp ground ginger
- ½ tsp turmeric
- 1 small onion, finely chopped (optional if tolerated)
- 1 clove garlic, minced (optional if tolerated)
- 1 cup full-fat coconut milk
- 1 cup zucchini, diced
- 1 cup broccoli florets
- 1 cup carrot sticks
- ½ cup bone broth or water
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add chicken pieces, season with salt, and cook until lightly browned (5–6 minutes).
- Add onion and garlic (if using) and sauté until softened.
- Sprinkle turmeric and ginger over the chicken and stir to coat.
- Pour in coconut milk and bone broth. Stir well.
- Add zucchini, broccoli, and carrots. Bring to a simmer.
- Reduce heat, cover, and cook 15 minutes until chicken is cooked through and vegetables are tender.
- Serve warm with extra broth as a sauce.
