- 2 small boneless, skinless chicken breasts (about 10 oz total)
- 1 tbsp olive oil or avocado oil
- ½ medium onion, diced
- 2 medium carrots, peeled and diced
- 1 small white sweet potato, peeled and diced
- 2 cloves garlic, minced
- 1 cup full-fat coconut milk
- 1 ½ cups chicken bone broth (AIP compliant)
- ½ tsp ground ginger
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp sea salt (adjust to taste)
- ¼ tsp ground cinnamon (optional, for warmth)
- 2 tbsp chopped fresh cilantro (for garnish)
- Juice of ½ lime (optional, for brightness)
Instructions
- Heat oil in a medium pot over medium heat. Add onion, carrots, and sweet potato. Sauté for 5 minutes until vegetables begin to soften.
- Add garlic and cook 1 minute more, stirring frequently.
- Push vegetables to the side of the pot. Add chicken breasts and sear for 2 minutes per side.
- Pour in bone broth and coconut milk. Add ginger, oregano, thyme, salt, and cinnamon (if using). Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until chicken is fully cooked and vegetables are tender.
- Remove chicken, shred with two forks, and return to the pot. Stir to combine.
- Taste and adjust seasoning. Simmer uncovered for 5 more minutes to thicken slightly.
- Serve hot, topped with fresh cilantro and lime juice if desired.
