By making a few tweaks to a traditional Tuscan dish it is transformed into a dairy-free, immune-strengthening wonder food. Enjoy with crusty GMO-Free heirloom wheat, spelt or gluten-free bread and a fresh or wilted salad.
1 tbsp. Ghee (coconut oil, or avocado oil)
4 Boneless skinless free-range Chicken thighs (or breast)
½ tsp Italian Immunity Shield
Freshly ground black pepper
3 tbsp. Ghee (or Coconut oil)
½ cup Onion, minced
3 cloves Garlic, minced
1 c. Cherry Tomatoes, quartered
1 c. Broth (organic bone broth, better than bouillon vegetable, or water with 2 tsp salt)
1 ½ tsp. Italian Immunity Sheild
3 c. Baby Spinach
1/2 c. Coconut Milk
2 tbsp. Nutritional Yeast (or parmesan cheese)
Lemon wedges, for serving
In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and Italian Immunity Sheild. Cook until golden and no longer pink, about 8 minutes per side. Remove from skillet and set aside.
In the same skillet over medium heat, add oil. Stir in onion and cook until translucent. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add garlic and cook until fragrant, about 1 minute.
Stir in broth, coconut milk, and nutritional yeast and bring mixture to a simmer. Simmer until sauce is slightly reduced, 3-5 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. Add spinach and cook until spinach is beginning to wilt.
Serve with lemon wedges.