Sheri’s Coconut Chicken Soup Bariatric Edition

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Sheri's Coconut Chicken Soup Bariatric Edition
Instructions
  1. In a shallow dish, add the chicken breast and season with thyme, onion powder, half the sea salt and half the avocado oil.
  2. In a dutch oven, over medium heat, add the remaining avocado oil along with the onion and celery and cook for 5 minutes. Add the garlic and cook for 1 minute more. Add the chicken to the pot and brown on all sides, about 5 to 7 minutes.
  3. Add the broth and lower the heat to medium-low and let it simmer for about 10 minutes. Remove the chicken and shred it using two forks. Return to the pot along with the coconut milk, lime juice and remaining sea salt and stir to combine.
  4. Divide the chicken into bowls and top with arugula and avocado. Enjoy!
Recipe Notes

Leftovers: Refrigerate in an airtight container for up to three days.

More Flavor: Add mushroom powder to season the chicken. Top with chili flakes for

more spice.

Additional Toppings: Serve with tortilla chips for dipping.

 

NUTRITION

Amount per serving

Calories.....392

Fat...............28g

Carbs.........10g

Fiber............4g

Sugar...........3g

Protein........25g