INGREDIENTS
6
chicken thighs
1 serving
salt & pepper
1 tbsp
cooking fat of choice
2 cups
mushrooms
1 cup
chicken stock
1/2 cup
full fat coconut milk
1/2 tbsp
parsley
1/2 tbsp
basil
1/2 tbsp
garlic
1/2 tsp
garlic powder
1/2 tsp
salt
1/4 tsp
pepper
4 cups
spinach & arugula blend
1 tbsp
arrowroot flour
1 tbsp
water
1 serving
thyme