The perfect comforting dinner for cooler weather, this creamy pumpkin chicken with broccoli and sage will put a smile on your face! Paleo, Whole30, low-carb, dairy-free.
1lbraw chicken breastssliced into bite-size pieces
1canfull-fat coconut milk
2headsbroccoli, chopped into small florets
1teaspoonfreshly minced sagedried would also work
2tablespoonstapioca flour or starch
2tablespoonsroom temperature water
Cook chicken in a large pan over medium heat until full done. Remove from pan, setting aside for now.
Add the pumpkin, coconut milk and broccoli to the pan, and simmer until the broccoli begins to soften, approximately 3-4 minutes.
Add in the spinach, cooked chicken, sage, salt and pepper and allow to cook for an additional minute or two.
To a small dish, add tapioca flour and room temperature water. Mix until fully dissolved. Add mixture to the pan. Stir well and the mixture will begin to thicken. If needed, add an additional 2 teaspoons of tapioca, dissolved in 2 teaspoons of room temperature water to thicken further. Remove from heat and allow it to cool for 5 minutes before serving.
Nutrition Facts (per serving, recipe makes 4 servings): 326 calories, 18 g total fat, 11 g total carbs, 2 g fiber (9 g net carbs), 30 g protein