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Tuscan Chicken Stew


45 minutes

4 servings


We love this easy chicken stew and enjoy it about once a month. Lemons have amazing liver cleansing and immune boosting properties; olives are full of antioxidants and anti-inflammatory nutrients and contain healthy fats; artichokes are one of the highest antioxidant foods, are high in fiber, and support digestion, including healthy liver and gallbladder function; and parsley is beneficial for kidney function, contains high amounts antioxidants and anti-inflammatory properties. Phase One-Repair

Tuscan Chicken Stew


  • 2 tablespoon(s) organic coconut oil

  • 2 tablespoon(s) coconut flour

  • 2 chicken breasts or boneless skinless thighs (about 1 lb.)

  • 2 garlic cloves, minced

  • 1 lemon, zested, juiced, and separated (about 1 tsp zest and 3 TBSP juice)

  • 2 cup(s) organic chicken or vegetable broth

  • 2 large sweet potatoes or yams (about 1 lb.), peeled and cut into 1-inch cubes

  • 1 can (in water) or package of artichoke hearts, cut into pieces

  • 1 cup(s) pitted green or calamata olives

  • 1/2 cup(s) fresh parsley, cleaned and minced, or 1/4 cup dried parsley


1. Cut the chicken up into 1-inch cubes. In a resealable plastic bag, combine flour and chicken and shake to coat.

2. Heat oil in a Dutch oven or large soup pot on medium heat. Add chicken cubes and discard the bag and extra flour. Place cubes in a single layer and cook 2-3 minutes, turn chicken, and cook another 2-3 minutes. Transfer to a plate.

3. Add garlic and lemon zest to the pot and cook for 30 seconds, until fragrant. Add 1/2 cup of the soup stock and simmer for 2 minutes, or the stock is reduced by half. Scrape up the brown bits on the bottom of the pot.

4. Add the rest of the broth, potatoes, and chicken and simmer while covered for 10 minutes.

5. Add artichokes to the pot and stir. Cover and cook another 10 minutes.

6. Add parsley, lemon juice, and olives and stir. Serve hot; enjoy!

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