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Ingredients
6 servings
1 tablespooncoconut oil
2leeks
large, chopped
2cloves garlic
minced
1 poundboneless chicken breast
cut into 1/2-inch cubes
3 cupsbone broth
cans coconut cream
13%
sea salt
or pink himalayan sea salt
Black pepper
to taste of, tolerated)
1 tablespoonlemon zest
1 stalkcelery
large, chopped
2 cupscauliflower florets
2sweet potatoes
medium, diced
Instructions
Step 1
In a large pot on medium, heat the coconut oil.
Step 2
Add the leeks, garlic, and chicken and cook for 5 minutes until tender.
Step 3
To the leek mixture, add the broth, coconut cream, salt, pepper, and lemon zest.
Step 4
Cover and bring to a boil.
Step 5
Add the celery, cauliflower, and sweet potatoes and reduce the heat to low.
Step 6
Cover and simmer for 10 to 15 minutes, until chicken is cooked through and vegetables are tender.
Step 7
Serve warm.
Notes
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