Ok, folks. This is a HUGE winner! This was super easy, can be prepped on the weekend and made days later or easy enough to whip together on a weeknight. I took this straight out of Tammy Credicott’s book, Make Ahead Paleo. I wanted to see what it would taste like without me messing with it! I will make this by the book all the time. I can’t believe how good this was for being so simple!
I’ve outlined it below exactly how she has it in her cookbook so you can prep now and eat later. I’m prepping this one again for Monday – and making a double batch since the last batch I made Dale and I ate in one sitting. 🙂
- Container #1: 2.5-3 lbs boneless, skinless chicken thighs, cubed
- Container #2: 1 cup sliced mushrooms; 2 cloves garlic, minced; 2tsp fresh thyme leaves; 1 small shallot, minced
- Container #3: 1 cup chicken broth; 1/4 cup balsamic vinegar
- Container #4: 3tbsp coconut milk (canned); 1.5 tsp arrowroot starch
- Container #5: 1/4 cup chopped fresh parsley
- For Serving Day: 2 tbsp coconut oil, salt and pepper to taste
- Place cubed chicken in airtight container and place in fridge.
- Places the mushrooms, garlic, thyme, and shallot in an airtight container and place in fridge.
- Place the chicken broth and vinegar in an airtight container and place in fridge.
- Place the coconut milk and arrowroot in an airtight container, mix it, and place in fridge.
- Place parsley in an airtight container and place in fridge.
- Warm pan on medium heat and melt coconut oil.
- Season chicken with salt and pepper, add to pan. Cook the chicken, stirring occasionally, until browned, about 3-4 minutes.
- Add mushroom mixture to skillet, and stir to combine. Cook until the mushrooms are soft, about three minutes.
- Pour in the chicken broth/balsamic vinegar mix to pan and stir. Bring to a boil, reduce heat to low, and simmer uncovered, for 3 minutes.
- Shake the coconut mix in the container to make sure it’s mixed. Pour into skillet, stir well and simmer until the sauce thickens, about 1-2 minutes.
- You are ready to go – serve with broccoli, parsnip mash, or whatever you want.