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3 boneless, skinless chicken breasts cut into pieces
3 Tbsp Organic Red Palm Oil
2 zucchini or yellow squash, sliced
½ bunch broccoli or broccoli, cut into pieces

½ bunch red chard, cut in to pieces
½ tsp ground coriander
½ tsp dried, minced garlic
sea salt to taste

In a large wok or skillet, heat the red palm oil over medium high heat you notice the traditional “burn off” that is a result of not filtering the oil. Turn the heat to medium. Add the chicken pieces to the oil along with the spices and cook for several minutes until browned. Add the zucchini and broccoli. Cook until squash is browned. Add the red chard and cover the wok until the red chard is well steamed. Serve over brown rice.
Serves 3-4