CREAMY CRACK CHICKEN

One pot, 30-minute meal (includes marinating time)

INGREDIENTS

6 boneless chicken thighs

1 Teaspoon fine salt

1 Teaspoon ground cumin

1 Teaspoon granulated brown sweetener (coconut sugar)

1/2 Teaspoon ground black pepper

1/2 Teaspoon dried oregano

1 Tablespoon red wine vinegar (I used garlic red wine vinegar)

2 Tablespoons olive oil

1/2 small onion, sliced

SAUCE INGREDIENTS

1 Cup coconut cream

1/4 Cup Dijon mustard

2 Tablespoons coconut aminos (I used soy aminos)

Minced Mint to serve

DIRECTIONS

1. Combine the chicken, seasonings, coconut sugar, vinegar, oil and onion in a large bowl. Toss to combine and let marinate 10 to 20 minutes.

2. While chicken is sitting, combine sauce ingredients and set aside until ready to use

3. Heat a large skillet over medium heat. When at temperature, drizzle in a little olive oil. Put the chicken thighs and onions into the skillet. Cook so chicken not touching. Cook 5 minutes on each side.

4. Pour the sauce over chicken in skillet. Lower heat and cover. After 5 minutes, turn the chicken.

5. Serve with fresh mint if desired.

Whole Recipe Totals

• Total Carbs: 29.2 g

• Fiber: 3.0 g

• Net Carbs: 26.2 g

Per Serving (if 4 servings)

• Total Carbs: 7.3 g

• Fiber: 0.75 g

• Net Carbs: 6.6 g

Per Serving (if 6 servings)

• Total Carbs: 4.9 g

• Fiber: 0.5 g

• Net Carbs: 4.4 g

I want to thank Castaway Kitchen for their recipe from 2022.

I did make a few changes, but the recipe is delicious. This goes beautifully with seasoned "riced" cauliflower and a garden salad

📖 Isaiah 55:2 (NKJV)

“Why do you spend money for what is not bread, and your wages for what does not satisfy? Listen carefully to Me, and eat what is good, and let your soul delight itself in abundance.”