top of page
  • Writer's pictureNicole 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.

10 views0 comments

Recent Posts

See All

Warm Chicken Sugar Snap Pea Salad

Makes 4 servings 4 tablespoons coconut oil 2 cups chicken, cooked and shredded 2 cups sugar snap peas ½ cup black beans ½ cup black olives ½ cup green onions 1 teaspoon creole seasoning 8 cups romaine

Comments


bottom of page