Chicken & Bacon-a-la-King

By Coach Maria - Salus Nutritionist & Food Expert

We all grew up with comfort foods, and this meal was about a weekly staple in our household growing up. 

For whatever reason, I never really grew tired of the frequency of Chicken-a-la-King, but as an adult, I knew I didn't want the heavy cream and other ingredients that would leave me feeling overly full or bloated.

This version does not lack flavor with the addition of free range bacon and creamy coconut milk.

The ingredients can be easily switched to suit your palate and can also be made in the crockpot* for convenience.

Serve over a baked sweet potato or cauliflower rice to retain the gluten-free approach.

Ingredients

serves 6 

8 oz pastured bacon, unsweetened

1 large onion, chopped

2 leeks, chopped

8 oz mushrooms, quartered

1 large red bell pepper, diced

4 free range chicken breasts, diced

14 oz can full-fat coconut milk (this is good fat!)

1 tblsp arrowroot or tapioca powder/flour

Heat a large pan over med high heat.

Add chopped bacon and fry until semi crispy; remove with slotted spoon, reserve 1 tblsp bacon fat.

Add onion and leeks to pan, cook for about 3 minutes or until onion is translucent.

Add chicken, mushrooms and red bell pepper and cook 5 minutes or until chicken is done.

Add 3/4 of the can of coconut milk, stir until thoroughly combined.

Add the tblsp of arrowroot to the reserved 1/4 c coconut milk; mix and add to chicken mixture until sauce is thickened.

Stir in reserved bacon pieces.

Done.

*If making in crockpot:
Toss in all ingredients and set on low for 5-7 hours.