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Paleo Rainbow Chard and Chicken Stir-Fry

October 1st, 2019

Paleo Rainbow Chard and Chicken Stir-Fry


  • 1 red onion sliced
  • 2 Tbsp coconut oil
  • 1 1/2 pounds boneless, skinless chicken breast cut into bite-sized pieces
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • juice from 1/2 lemon
  • 1/4 cup bone broth
  • 1 cup sliced mushrooms avoid on Candida/SIBO protocol
  • 1 bunch rainbow (or Swiss) chard chopped
  • 8.5 ounces canned artichoke hearts chopped
  • sea salt to taste
  • ground black pepper to taste




  1. Saute the sliced onion in a pan with coconut oil over medium heat, until the onion starts to brown.
  2. Add the chicken pieces to the pan and cook for 3 minutes, stirring occasionally.
  3. Add the minced garlic and cumin and cook for an additional minute.
  4. Next add the lemon juice, broth, and mushrooms. Mix well and bring to a boil, then cover pan and cook for another 3-5 minutes.
  5. Add the chard and cook until the chard is wilted. Add in the artichoke hearts and stir.
  6. Season with salt and pepper to taste.

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