Ingredients (Serves 4)
- 1 tablespoons cold-pressed extra virgin coconut oil
- 600g chicken thighs, diced
- 30g grass-fed butter
- 2 garlic cloves, crushed
- ½ cup chicken bone broth
- 1/2 lemon, juiced
- 1 cup canned coconut cream
- 1 tbsp nutritional yeast, optional
- 1 broccoli, floreted
- 200g edamame pasta
- Salt and pepper, to taste
- Parsley, for garnish
Method
- Bring water to boil in a large pot and cook edamame pasta according to package instructions.
- While pasta is cooking, heat oil on a fry pan over medium high heat. Cook chicken for 4-5 minutes on each side until golden brown. Remove chicken from the pan and set aside.
- In the same pan, melt the butter and add the garlic. Sauté for 1-2 minutes until fragrant. Add broth and lemon juice and bring to a light simmer. Stir through cream, nutritional yeast (if using) and broccoli and season.
- Once broccoli has softened, return chicken to the pan and stir until combined and heated through.
- Serve alongside fresh parsley and enjoy!