1poundchicken liverscubed (or use 1chicken thighs)
2cupsdiced eggplant
2largeleekschopped
1cupcubed sweet potato
1clovegarlicminced
1teaspoondried thyme
Sea salt and freshly ground black pepperto taste
Instructions
In a large skillet over medium heat, heat coconut oil. To the skillet, add all the ingredients (chicken livers through salt and pepper).
Cook until all the vegetables are tender and the chicken livers are cooked through and then serve hot.
Notes
SERVING SUGGESTION: Salad of mixed baby greens tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together mixed baby greens, sliced red onion and avocado. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)NUTRITION: 246 Calories; 8g Fat (29.6% calories from fat); 22g Protein; 21g Carbohydrate; 3g Dietary Fiber; 498mg Cholesterol; 104mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fat.