• Nicole Spear, MS, CNS

Chicken Fennel Stir Fry

Makes 4 servings

  • 2 tablespoons coconut oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 fennel bulb, diced (stems, optional)

  • 1-2 pounds chicken, cooked and cubed

  • 2 (14.5oz) cans diced tomatoes

  • Sea salt, to taste

  • Black pepper, to taste


  1. Heat coconut oil a large skill on medium heat.

  2. Add onion, garlic, and fennel.

  3. Sauté 2-3 minutes until fennel is softened.

  4. Add remaining ingredients and season to taste.

  5. Serve over brown rice, quinoa, or zucchini noodles.

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Certified Functional Medicine Practitioner®

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