Asian chicken and vegetables (gluten/dairy/egg/msg free)
  • 4 chicken breasts, cut into bite size pieces
  • 1-2 stocks of chopped broccoli
  • 1 sliced red bell pepper
  • 1 large onion sliced in long pieces
  • 4 cloves of garlic sliced
  • a handful of sliced mushrooms
  • 2 cups of chicken bone broth (Skim that fat off if making this an E or FP meal)
  • ¼ cup of coconut aminos
  • salt and pepper to taste
  1. Clean and slice veggies, add to a pan with bone broth
  2. Let simmer slowly until the veggies are wilted (we like ours a bit al dente)
  3. While the veggies are cooking, put your chopped up chicken into a fry pan and salt and pepper generously
  4. Cook the meat until it is no longer pink.
  5. Add meat to veggies
  6. Add coconut aminos, salt and pepper to taste
  7. Serve by itself or over brown rice
  8. This recipe served my family of four.
Recipe by Simply Healthy Home at