Low Carb : Chicken a la Warrior

This recipe has many variations and features in our little family's weekly meal plan often for the simple fact that it is just so nice and easy to cook up, it staves off the hungry wolves and... it is simply delicious! Last night we deiced to make the "chicken-a-la-king" version of this dish. After a long days work, spending time in the kitchen is not always appealing but this takes about 30 minutes to cook up including prep time. In terms of what to dose for carbs, it really depends on the rice serving and how big the portion is.

We use the My Fitness Pal app to add in the recipe by entering all of the individual ingredients and then working out how many portions. The app will work out the nutritional information per portion including the carb value for you. It's a handy tool to use. We really recommend it.

Ingredients:

• a tablespoon of coconut oil
• some crushed garlic
• a chopped onion
• a chopped green pepper
• a punnet of mushrooms, sliced
• dried thyme and sage (go to herbs for chicken - remember that)
• 4 chicken fillets, sliced
• chicken stock, make up about a cup
• a tub of cream cheese
• seasoning
• rice (your choice based on low carb preferences), or a rice substitute (like cauliflower rice or quinoa)

Method:

1. We always start off by getting the rice going. Because the dish cooks up in the same time that it takes to cook your rice.
2. In a separate pan, melt the coconut oil and add the garlic, onion and green pepper to cook until onions are translucent.
3. Add the thyme and sage in with the sliced chicken fillets and the mushrooms. Add your salt and pepper seasoning in here too. Cook until the pink of the chicken has turned mostly white and then add in your chicken stock.
4. Let this cook for about 5 to 10 minutes before adding in the tub of cream cheese and allowing it to melt into the sauce. You can turn the heat down and let the sauce cook off a bit to thicken. When it is ready, and your rice or rice substitute is ready you can serve!