Ingredients:
- 1 skinless chicken breast (about 6 oz), thinly sliced
- 1/2 cup unsweetened coconut milk
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup onions, diced
- 1/2 cup Brussels sprouts, halved
- 1/4 cup mushrooms, sliced
- 1 tablespoon Braggs Amino Acids
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme (or other herbs like rosemary or parsley)
- Black pepper to taste
- Fresh herbs (like parsley or chives) for garnish
Instructions:
1. Prepare the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Add the sliced chicken breast and cook until golden brown and fully cooked, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
2. Make the Coconut Sauce:
- In the same skillet, add a little more olive oil if needed.
- Sauté the diced onions and minced garlic until fragrant and translucent, about 2 minutes.
- Pour in the coconut milk and bring to a gentle simmer.
- Stir in Braggs Amino Acids and lemon juice.
- Add the fresh thyme and season with black pepper. Let the sauce simmer for 3-4 minutes, until slightly thickened.
3. Sauté the Brussels Sprouts:
- While the sauce is simmering, heat another skillet over medium heat.
- Add a tablespoon of olive oil and the halved Brussels sprouts.
- Sauté until they are golden brown and tender, about 5-7 minutes.
- Add the sliced mushrooms and cook for an additional 3 minutes.
4. Combine and Serve:
- Return the cooked chicken to the skillet with the coconut sauce.
- Let the chicken simmer in the sauce for an additional 2 minutes to absorb the flavors.
- Serve the creamy coconut chicken over the sautéed Brussels sprouts and mushrooms.
- Garnish with fresh herbs and additional black pepper if desired.
This creamy coconut chicken paired with sautéed Brussels sprouts offers a rich, flavorful, and satisfying lunch that’s both gourmet and nutritious!
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