2largezucchiniturned into zoodles or thinly sliced
1largegreen bell pepperseeded and diced
214-oz. cansfull fat coconut milk
2cupsbaby spinach
¼cupchopped fresh basil
Instructions
In a large skillet over medium heat, heat the coconut oil. To the oil, add the next 6 ingredients (chicken through bell pepper) and cook for 10 minutes, until the chicken is cooked through and the vegetables are tender.
To the chicken mixture add the coconut milk and spinach and stir. Turn off the heat and cover.
When the spinach has wilted serve the chicken mixture with a sprinkle of basil.
Notes
Only for Keto CuisineServing Suggestion: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste: Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)