Thai Coconut Chicken & Veggies

A very semi-homemade dinner made with a paleo simmer sauce, shredded chicken, and plenty of vegetables. It’s simple, flavorful, and comes together quickly using a few shortcuts.

Makes: 4-6 servings

Ingredients

• 1 pound chicken breasts
  – Cook in the Instant Pot with water or broth, then shred
  – Or use rotisserie chicken for an even faster option

• 1 onion, sliced

• 1 red bell pepper, sliced

• 2–3 carrots, diced

• 1–2 cups broccoli, chopped

• ½ cup water or broth

• 1 pack Kevin’s Thai Coconut Simmer Sauce (I get these from Costco)

• Optional: extra curry powder, to taste

• Organic white rice (I cook mine in Roli Roti ginger turmeric bone broth, also from Costco, for extra protein and flavor)

• Optional: cilantro to garnish

Instructions

1. Cook and shred chicken (or prepare rotisserie chicken).

2. In a large Dutch oven over medium heat, sauté onion, bell pepper, carrots, and broccoli for 5–7 minutes until slightly softened.

3. Add ½ cup water or broth, cover, and reduce heat to low. Let simmer until vegetables are tender.

4. Stir in Kevin’s Thai Coconut Simmer Sauce.

5. Add shredded chicken and mix until fully coated and heated through.

6. Adjust seasoning and add extra curry powder if desired.

7. Serve over bone broth rice.

8. Garnish with fresh cilantro.

To Serve

I like pairing this with a big side of steamed green vegetables with lemon to increase fiber and round out the meal.