Chicken and Broccoli Stew

Chicken and Broccoli

2 servings 

1 tsp Extra Virgin Olive Oil

10 oz Chicken Breast (cut into cubes)

1/2 tsp Sea Salt (divided)

2 Garlic (clove, minced)

1 1/2 pints Bone Broth

2 cups Broccoli (chopped into florets)

1/2 cup Canned Coconut Milk (full fat)

1/2 Lemon (juiced)

1.   Heat the oil in a pot over medium heat. Season the chicken cubes with half of the salt. Add the chicken to the pot and sauté for about five minutes or until browned on all sides.

2.   Add the garlic and sauté for another minute. Add the broth, cover the pot with a lid and simmer on low heat for about 10 minutes.

3.   Add the broccoli and coconut milk and add the remaining salt. Stir and cover the pot again. Simmer for another 10 minutes or until everything is cooked through.

4.   Remove from the heat, stir in the lemon juice and enjoy!

NOTES

• Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months.
• Serving Size: One serving is equal to approximately 1 1/2 cups.
• More Flavor: Add carrot and celery.