Lemon Rosemary Chicken with Roasted Brussel Sprouts and Okra

Ingredients:
3 free range chicken breasts
2 lemons
2 Tbsp coconut oil
2 Tbsp vinegar
1/4 cup fresh rosemary
3 cups brussel sprouts
1/2 onion
2 cups okra
pinch of salt
pinch of red pepper
pinch of black pepper

Directions:
1. Preheat oven to 400 degrees. In a roasting pan, add 1 Tbsp coconut oil.
2. Trim ends off brussel sprouts, slice okra and dice onion. Add veggies and roast until browned. 

3. While veggies are roasting, heat 1 Tbsp coconut oil in frying pan.
4. Add chicken, rosemary, vinegar, and juice from 2 lemons. Cook until done.
5. Add salt, red pepper and black pepper to taste.

Serves 3

Green Curry Chicken Soup

Ingredients:

1.5 lb free range chicken breast

3 cups homemade chicken broth

2 cans coconut milk

1 Tbsp coconut oil

1 onion chopped

2 garlic cloves chopped

1 cup thinly sliced carrots

1 cup coarsely chopped celery 

  (leaves too for added flavor)

1 cup thinly sliced mushrooms

2 Tbsp curry powder or paste

1 Tbsp red pepper flakes

1 Tbsp black pepper

sea salt to taste

Directions:

1. Bring 3 cups of water to a simmer in a large pot (rather than a full boil). Boiling chicken will make it tough.  Add chicken breasts and cook for 15-20 minutes.

2. Remove chicken breasts and set aside to cool. Save broth to add later.

3. In a separate pan, heat coconut oil and add onions and garlic. Cook on medium heat until onions are   transparent.

4. Add carrots and mushrooms. Cook 10-15 minutes.

5. Add homemade chicken broth, coconut milk, curry, red pepper and black pepper

6. Stir and reduce heat. Cook for 20-30 minutes or until you get hungry…

7. Add sea salt to taste if desired.