Green Basil Chicken

This instant/crock pot recipe is super simple and great for those of you who want to ‘throw it all in a pot’ and be done!  This happens to be Autoimmune Paleo (AIP) friendly-this is an anti-inflammatory elimination diet used for reactive autoimmune conditions-you can find out more about it here (PS I call it “AIP friendly” as a strict AIP diet would exclude the jalapeno, curry, chili powder)  This goes great over cauliflower rice and I love it served with roasted baby bok choy for a calcium boost! Oh, and I forgot to mention-this is insanely detoxing as a meal thanks to the huge dose of fresh herbs, garlic and pungent spices; so eat up!

What you need:

• 3 organic chicken breasts

• 1 can full fat coconut milk

• 1 large handful organic fresh basil; save some for garnishing!

• 1 large handful organic fresh cilantro

• 1 jalapeno (deseeded unless you like a lot of spice)

• 1 heaping T yellow curry powder

• ½ tsp chili powder

• 1 small red onion-roughly chopped

• 1.5 tsp fresh grated ginger root

• 1 T avocado oil

• 4 cloves garlic

• 1.5 tsp salt

How you do it:

1. Add all sauce ingredients (everything but the chicken) to a vitamix or high powered blender/food processor (should make a thick sauce)

2. Add raw chicken to instant or crock pot and pour sauce completely over top

3. Cook in instant pot on low pressure for 10 minutes (make sure valve is switched to closed, then manually release pressure) or 3 hours on low for crock pot Shred chicken once done

Makes ~ 6 servings

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