Rosemary Chicken


Fresh rosemary gives this dish a delicious pop of color & flavor so it’s not only delicious, but it’s pretty too. Plus, it’s EASY-PEASY & completely done in about 30 minutes. Who could beat that…a main dish that has flavor & is a time saver.

So many chicken dishes with a yummy pan sauce rely on cornstarch or white flour to thicken it, but this sauce gets thickened naturally & grain free with arrowroot & coconut flour. The time it cooks under the lid, will give you a delicious pan sauce your family will fight over & you will be glad you kept the ingredients clean & simple for the sake of nourishing your body!

I recommend you serve this chicken with cauli-rice {leave out the garam masala & coconut oil from THIS recipe}.

Rosemary Chicken


3 pounds chicken thighs or thin sliced chicken breast
{bonelsss & skinless}
3 tablespoons fresh chopped rosemary
3 tablespoons orange juice
2 tablespoons arrowroot flour
2 tablespoons coconut flour
2 tablespoons coconut aminos
2 tablespoons ghee
2 tablespoons olive oil
1 tablespoon dijon mustard
1-1/2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon nutmeg
1/4 teaspoon onion powder



in a large bowl combine flours, salt, pepper, nutmeg, onion powder, garlic powder & chopped rosemary {make sure it is completely dry}

in a small bowl or mixing cup whisk together the coconut aminos, orange juice & mustard & set aside.

dredge chicken in flour mixture.

in a cast iron skillet, heat ghee & olive oil over medium high heat & brown all chicken on both sides {work in batches & keep warm on a plate}.

Once the chicken is all browned, quickly whisk the orange juice mix into the remaining flour mixture to make a slurry.

return all the chicken pieces to the pan {discard any liquid that accumulated on the plate}, pour the slurry over the chicken & cover. cook on low 15 minutes.



Love, Cara