This Paleo Leap recipe is my quick and easy go-to dish when I’m feeling like something wholesome and hearty. Enjoy!

Prep time: 20 minutes
Cooking time: 30 minutes
Serves 4

  • 4 to 5 chicken thighs, bone-in & skin on
  • 8 oz. mushrooms, sliced
  • 1 onion, diced
  • 2 cups spinach
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 cup coconut milk
  • 1/2 cup chicken stock
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instructions:

  1. Season the chicken pieces to taste with sea salt and freshly ground black pepper.
  2. Melt the cooking fat in a skillet over medium-high heat.
  3. Brown the chicken pieces on both sides, 3 to 4 minutes per side, and set aside.
  4. Add the onion and garlic to the skillet, cooking for 1 to 2 minutes.
  5. Add the mushrooms and continue cooking until browned, 2 to 3 minutes.
  6. Pour in the chicken stock, scrape the bottom of the skillet with a wooden spoon.
  7. Pour in the coconut milk, basil and oregano; give everything a good stir.
  8. Place chicken back into the pan, cover and cook on medium heat until chicken is cooked through, 15 to 20 minutes.
  9. Add the spinach, toss everything and cook another 2 to 3 minutes until spinach is wilted.
  10. Serve topped with fresh parsley.

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