1 onion, chopped
4 T butter (or ghee)
3 carrots, chopped in 1/4 in rounds
3 celery ribs, diced
2 chicken breasts (1.25 pounds), chunked
3 cloves garlic, minced
4 T cassava flour to thicken
1 T fresh Thyme
1 can coconut milk
1 box (4.5 cups) chicken bone broth
2.5 cups cauliflower rice
Salt and pepper to taste
- Heat butter (or ghee) on medium heat until melted. Add chopped onion, carrots, and celery and cook until onions are translucent, about 7 min. Add garlic and cook 1 more minute, stirring frequently.
- Add chicken breasts and cook almost through- about 8 minutes.
- Sprinkle the cassava flour and thyme over the chicken mixture and stir until evenly coated. Add the coconut milk and bone broth and bring to a boil.
- Add the cauliflower rice and continue to simmer for 5 more minutes, or until the cauliflower rice is soft. Add salt and pepper to taste.