Creamy Enchilada Chicken
Tastes like an enchilada without the tortilla. It's a high protein, lower carb meal to satisfy that comfort food craving! With vitamin C, K, folate, beta-carotene, iron, magnesium, and fibre, there's nothing here to feel guilty about!
Gluten free. Dairy free. Paleo.
1 1/2 cups broccoli florets
1 1/2 cups cubed pumpkin
5cm piece of leek, sliced thinly
4 chicken breasts, sliced thinly
5 stalks tuscan kale, chopped
4 slices of jalapeño, chopped
4 pieces of shortcut bacon
2 cups crushed tomatoes
1/2 cup chicken stock
1/2 cup coconut milk
2 garlic cloves, crushed
1 tsp oregano
2 tsp cajun spice mix
1 tsp grapeseed oil
sea salt and cracked black pepper to taste
In a large, deep dish pan over medium-high heat, cook bacon until crispy. Remove from pan and dice. Using the same pan, add oil, leek, broccoli, kale and garlic, cook for 2-3 minutes.
Add pumpkin, crushed tomato, stock, cajun spices, oregano and jalapeños. Simmer low with lid on for 2-3 minutes.
Turn up the heat to medium, remove lid, add coconut milk, chicken, and diced bacon. Simmer on medium heat for 15 minutes or until chicken is just cooked through.
Serve with quinoa and/or sautéed greens. And a sprinkle of cheese if desired/tolerated.
Enjoy being you,