1/6 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
3 tbsp + 1 tsp tapioca flour or arrowroot starch
3-4 cloves garlic (minced)
1 cup chicken bone broth
1 1/2 tbsp balsamic vinegar
8 oz baby belle mushrooms (chopped)
3 tbsp rendered bacon fat divided
1 1/2 lb. boneless skinless chicken breasts (cut into slices)
6 slices nitrate free bacon
1 medium onion (chopped)
2/3 cup coconut milk full fat (blended)
In a skillet, cook bacon on med-high heat until crisp then remove and put on paper towels.
Return skillet to medium-high heat.
Place 3 tbsp tapioca on a plate or a very small bowl.
Coat chicken in the tapioca and add to the skillet.
Allow one side to turn golden brown then flip.
Repeat with all chicken.
Once chicken is done, set aside and lower the heat to medium.
Add onions and cook until soft.
Add the mushrooms and garlic.
Mix 1 tsp tapioca into the broth, then add broth to the skillet.
Add and stir in the vinegar and coconut milk.
Bring to a boil, then lower heat and add the chicken back into the skillet.
Cook for 3-4 minutes to thicken the sauce.
For the last minute, add and mix in crumbled bacon.
Enjoy while warm or pack up for the week. Each meal should contain 4 oz. of chicken topped with evenly divided bacon and mushrooms to come close to the given macros.