December is here and so of course we are getting away from using our grills and breaking out the warm and comfort food dishes right? Well we can absolutely do this while still staying on track with our goals. I know that with the holidays it can seem harder to to do this, however, I have some amazing dishes for you to try this winter than can really help you reach these goals and also satisfy that comfort food craving. This warm dish has tons of veggies to it, but is a warm and creamy dish perfect for winter. I love using my crock pot because it makes cooking so much easier and everything is ready for when you get home from work. Using the coconut milk to add cream to the dish is definitely going to add a different taste, but is a great substitute that has a lot of benefits. Try it out and let me know what you think!
- 2-3 boneless and skinless chicken breasts
- 1/2 c bacon bits (chopped, about 4 strips of bacon)
- 1 red pepper (diced)
- 1 yellow pepper(diced)
- 2 c fresh kale (washed and torn, stems removed)
- 2 c fresh mushrooms (sliced)
- 1/2 c onions (diced)
- 3 tbsp garlic (minced)
- 1 can coconut milk (about 2 c)
- 1/2 tbsp apple cider vinegar
- 1 tbsp arrowroot powder
- salt and pepper (to taste)
- chopped parsley (for garnish)
- crushed red peppers (for garnish)
Cook bacon in pan and set aside. Chop when cool.
Using bacon fat, sauté onions and garlic for about 3 minutes.
Add in chicken, peppers, and mushrooms. Cook on medium until chicken is no longer pink and vegetables are steamed.
Add vinegar and all but 1/4 cup of the coconut milk.
Put remaining coconut milk in mason jar with arrowroot powder and shake well with lid on to combine. Pour into chicken skillet.
Add in fresh kale and bring entire pot to light boil for about 5 minutes more.
Serve hot and garnish with parsley and crushed red pepper.