Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

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This tasty dish can be ready to eat in half an hour!!!

Serves: 4


Prep time: 15 mins

Cooking time: 15 mins


  • 4 chicken breasts, sliced through lengthwise if thick.
  • 1 tbs coconut oil
  • 1/2 tsp salt, pepper to taste
  • 1/2 cup spring onions, finely chopped
  • 250g button mushrooms, finely sliced
  • 2 cloves garlic, crushed
  • 1 tbsp coconut amines mixed with 1 tbsp water
  • 2 tbsp coconut flour
  • 1 cup water
  • 2 vegetable stock cubes, made or bought but watch for additives.
  • 1 tsp dried dill tips


  • Heat coconut oil in deep pan on stove top.
  • Cook chicken breasts in hot oil until brown (but not dry), approx 3 minutes each side.
  • Season with salt and pepper.
  • Remove from pan and keep warm on plate.
  • Add spring onions, mushrooms and garlic to pan and cook stirring for 3-5 minutes.
  • Add coconut amines and water mixture, and simmer stirring for 3-5 minutes.
  • Add cup of water and stock cubes, and mix to dissolve, boiling for 5 minutes.
  • Sprinkle coconut flour over the top and stir until slightly thicker.
  • Remove from heat, and stir in dill.
  • Spoon over chicken.
  • Serve with salad or vegetables, rice or pasta.


I use toasted sesame seeds on top, but roughly chopped nuts are fine, provided you do not have a nut allergy.


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