A simple but flavorful chicken dish perfect for busy weeknights. Pair with some simple steamed sprouted rice for a healthy carb feast or a vegetable-based side for added fiber.

Serves: 4

Prep Time: 15 min.

Cook Time: 30 min.

Total Time: 45 min.

Ingredients

• 2 tablespoons extra-virgin olive oil, Ghee, or coconut oil
• 3 tablespoons fresh rosemary, chopped
• 1 lemon, zested and juiced
• 2 lbs. organic bone-in chicken thighs
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 1/2 cans cannellini beans, drained
• 20 cloves garlic, whole
• 1 cup chicken bone broth
• 1 tablespoon Dijon mustard
• 1/8 teaspoon red pepper flakes
• 2 tablespoons coconut milk
• 1/3 cup mixed fresh herbs, chopped for garnish and flavor

Instructions

1. Preheat the oven to 425F.
2. In a Dutch oven, add oil and heat over high heat. When hot, add chicken, rosemary, and lemon zest. Cook chicken for 4-5 minutes or until brown on both sides. Transfer to a separate plate.
3. Add beans, garlic, broth, mustard, salt, pepper, and red pepper flakes. Stir to combine. Top with chicken. Place the lid on the Dutch oven and bake for 25 minutes or until cooked to 165F.
4. Remove from the heat and stir in coconut milk. Plate and top with fresh herbs.