Ingredients

• 3 chicken breasts
• 2 tablespoons coconut oil
• 1 (6 ounce) bag spinach
• 2 large zucchini, chopped
• 1 medium onion, chopped
• 1 (14 ounce) can diced tomatoes
• 1/2 head cauliflower, chopped into florets
• 2 cups chicken broth
• 2 teaspoons oregano
• 1/2 tablespoon thyme
• 1 pinch ground red pepper
• parmesan cheese (optional)

Instructions

1. In large stock pot, brown the chicken in half the coconut oil. Set aside.

2. Cook the chopped onion and zucchini with the other tbsp of coconut oil. Cook till onions are translucent.

3. Add bag of spinach, oregano, thyme, ground red pepper, can of tomatoes. Cook till spinach is softened.

4. Add the chicken broth and browned chicken. Add the chopped cauliflower.

5. Bring to boil, simmer for 10-15 minute

6. Add salt and pepper to taste.

7. Sprinkle each serving w/ a little parmesan (optional).