Ingredients

• 2 tbsp coconut oil
• 1 lb chicken breast or thighs (boneless, skinless, diced)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 4 cups chicken bone broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup carrots (thinly sliced)
• 1 cup zucchini (chopped)
• 1 tsp sea salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp turmeric powder
• ½ tsp red pepper flakes (optional)
• Juice of 1 lime
• Fresh cilantro (for garnish)

Instructions

1. Heat coconut oil in a large pot over medium heat. Add diced chicken and cook until lightly browned, about 5–7 minutes. Remove and set aside.
2. Sauté onion for 3–4 minutes until soft. Add 3 cloves garlic, 1 tbsp fresh ginger (grated), and 2 tbsp coconut oil until fragrant.
3. Pour 4 cups of chicken bone broth. Add1 cup carrots, 1 tsp turmeric, 1 tsp salt, and 1/2 black pepper. Let simmer for 10 minutes.
4. Stir in 1 can coconut milk and return chicken to the pot. Simmer another 10 minutes.
5. Add 1 cup zucchini and cook 5 more minutes until tender. Finish with lime juice and adjust seasoning as needed. Add fresh cilantro  (for garnish)