Asparagus Hash

Servings: 2
Preparation Time: 20 minutes

Ingredients:

• 1 tablespoon coconut oil
• 1 cup potatoes, diced
• 1 cup vegetables, diced (zucchini, turnips, etc.)
• 1/2 cup asparagus, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried oregano

Directions:

In a large skillet, melt coconut oil. Add in potatoes, vegetables, and asparagus. Sprinkle with salt, pepper, rosemary, and oregano. Sauté for about 15 minutes or until the vegetables are soft.

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Honey-Mustard Chicken and Veggies

Servings: 4–6
Preparation Time: 30 minutes

Ingredients:

Chicken:

• 2 tablespoons coconut oil
• 4 chicken breasts, cut into strips or chunks
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon garlic powder

Vegetables:

• 2 tablespoons coconut oil
• 2 cups turnips, diced
• 2 cups carrots, diced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Sauce:

• 1/4 cup Dijon mustard
• 1/2 cup honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried parsley

Directions:

Chicken:

In a large skillet, heat coconut oil. Add in chicken breasts and toss with salt, pepper, thyme, and garlic powder.

Cook for about 8–10 minutes on each side or until cooked through. Alternatively, you could grill the chicken breasts.

Vegetables:

In a separate skillet, heat coconut oil. Add in vegetables and sprinkle with salt and pepper.

Cook for about 15 minutes or until vegetables are slightly browned.

Sauce:

In a small bowl, whisk together Dijon mustard, honey, vinegar and parsley.

Combine chicken and vegetables on a serving platter, drizzle sauce over chicken breasts and vegetables, and serve.

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Loaded Chicken-Veggie Soup

Servings: 6
Preparation Time:  50 minutes

Ingredients:

• 2 large chicken breasts
• 1 tablespoon coconut oil
• 3 cups mixed vegetables, diced small (cauliflower, carrots, squash, celery)
• 1 large potato, peeled and diced
• 2 teaspoons parsley
• 2 teaspoons sea salt
• 1 tsp black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 4 cups chicken stock or water

Directions:

In a large stock pot, brown chicken in coconut oil over medium heat. Cook for about 3 minutes on each side. Add in remaining ingredients. Cover and cook over medium heat for about 45 minutes or until chicken is cooked through and vegetables are soft.

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