INGREDIENTS: (All Organic)

• 3/4 LB Chicken Breast (cubed)
• 3 Medium Zucchini’s (halved & sliced)
• 2 TBSP Coconut Oil
• 1 Large White Onion (sliced)
• 2 Garlic Cloves (minced)
• 2 Large tomatoes (pureed)
• 1/2 TSP Each Rosemary
• Oregano Himalayan Salt
• 1/4-1/2 TSP Cayenne pepper (optional)

PREPARATION:

• Heat the coconut oil in a medium sauté pan and cook the chicken until brown
• Add onions, garlic and cook until translucent.
• Add the zucchini slices and cook until tender then add pureed tomatoes and spices.
• Simmer for 5-10 min before plating.
• Plates well with seasoned riced cauliflower, grain less pasta or quinoa.