• 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

Instructions

  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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Disclaimer: The information on this website is not intended to diagnose, treat, cure, or prevent any medical condition, nor is it intended to replace medical advice. Claims regarding specific nutrients have not been evaluated or approved by the Food and Drug Administration. Always consult with your physician or health care provider if you are concerned about specific medical conditions or before embarking on a new diet or exercise program.