Simple Chicken Soup with Bok Choy

Servings: 4–6
Preparation Time: 1 hour, 15 minutes

Ingredients:

• 2–3 pounds boneless skinless chicken thighs
• 10 cups homemade beef or chicken bone broth
• 3 cups water
• 4–5 cloves garlic, pressed
• 1 teaspoon black pepper
• 1 1/2 tablespoons Himalayan Pink Salt
• 2 tablespoons Tropical Traditions Gold Label Coconut Oil
• 1 head bok choy, chopped finely
• 1/2 small lemon, juiced

Directions:

Place chicken thighs in a large pot and cover with broth and water. Boil for 1/2 hour to 1 hour or until shredding easily. Add remaining ingredients and cook for an additional 10 minutes.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Honey-Mustard Chicken and Veggies

Preparation Time: 1 hour, 15 minutes
Servings: 3

Ingredients:

• 6 pastured chicken thighs
• 8–10 large carrots
• 1 head broccoli
• 1 1/2 tablespoons mustard
• 2 tablespoons Healthy Traditions raw honey, softened
• 1 tablespoon fermented soy sauce
• 2 tablespoons applesauce
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons Himalayan Pink Salt
• 1 tablespoon Vital Choice Grass-fed Beef Gelatin
• 1 1/2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1 clove organic garlic, pressed
• 1 1/2 teaspoons apple cider vinegar
• 1/2 teaspoon ground turmeric
• 1/4 cup boiling water

Directions:

Preheat oven to 350 degrees F.

In a large Dutch oven, place chicken, carrots, and broccoli. In a small bowl, combine all remaining ingredients except hot water. Whisk to combine, then add hot water, stirring again. A smooth consistency is desired. Pour sauce over chicken and vegetables. Cover with a lid and bake for 50–60 minutes. Remove the lid and sprinkle with additional black pepper and turmeric, if desired. Broil for 5 minutes.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Maple Dijon Chicken

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 2 tablespoons coconut oil
• 3–4 chicken breasts, sliced into strips
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 cup onion, diced
• 1 garlic clove, minced
• 3 tablespoons maple syrup
• 1/3 cup Dijon mustard

Directions:

In a skillet, heat coconut oil. Add in chicken strips and sprinkle with salt, pepper, thyme, and rosemary. Sauté for about 10 minutes.

Flip chicken strips and add in onions and garlic. Sauté for another 10 minutes or until chicken strips are cooked through.

Pour in maple syrup and Dijon mustard. Stir and cook for about 5 minutes to warm and caramelize sauce. Serve.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!