Ingredients:
- 4 organic chicken breasts
- 1 tbsp of coconut oil
- 1/2 red onion, chopped
- 1 cup of organic chicken stock
- 1 large lime
- 1 tbsp of chopped cilantro
- 1/2 tsp of cayenne pepper
- 1/2 cup of full-fat coconut milk
- 1 tbsp of tapioca flour
- 1/4 tsp sea salt
- 1/4 tsp of black pepper
Directions:
- Season chicken breasts with salt and pepper.
- Heat coconut oil in a large skillet over medium-high heat and add chicken breasts.
- Sear each breast on both sides for 5-7 minutes or until browned.
- Transfer chicken to a plate and set aside, reserve any drippings.
- Using the same skillet, add the chopped onions and cook until soft, about 5-6 minutes.
- Add chicken stock, lime juice, cilantro, and cayenne powder and bring mixture to a boil.
- Reduce heat to medium-low and let simmer for about 5 minutes
- Pour in coconut milk and simmer for an additional 5 minutes.
- Raise heat to medium and add the tapioca flour while continuously stirring, mixture will thicken.
- Return chicken to the skillet including any drippings from and turn to coat evenly.
- Cover and let cook for 5-10 minutes.
- Serve with veggies or cauliflower rice.
