Sima Chehrenegar | Instagram: @heaven.and.health_products
My name is Sima, a LIS graduate from UIUC. Following my passion for creating deliciously healthy recipes, I started Heaven & Health, specializing in GF, DF, and vegan products that are nutritious and enjoyable.
Ingredients, Serves 4
• 2 to 3 tablespoons avocado oil
• 1 medium onion, finely diced
• 1 garlic cloves, minced
• 1 medium boneless, skinless chicken breast, tofu, diced
• 3 medium carrots, diced
• 5 medium mushrooms, diced
• 1 ½ cup oats
• 6 cups vegetable stock
• Juice of half lemon
• ½ cup heavy cream
• Small bunch of fresh parsley, finely chopped
• ½ teaspoon ground turmeric
• ½ teaspoon dried rosemary
• 1 ¼ teaspoon Sea salt
• Black pepper to taste
Instructions:
1. In a medium pot, heat the oil, add onions, and cook for about 7 minutes.
2. Stir in diced chicken and cook for 7 minutes; add the garlic, turmeric, salt, and pepper, and stir to combine.
3. Add the diced carrots, mushrooms, and oats, pour in the chicken stock, and bring to a boil.
4. Reduce heat to low and simmer for 40 minutes, or until the chicken is cooked
through and the vegetables are tender.
5. Stir in the heavy cream and simmer for 10 minutes.
6. Remove from heat, stir in the lemon juice, add parsley; Serve warm & Enjoy!