Ingredients

• 2 c. THRIVE Cauliflower- Refresh with 2c water
• 2 tbsp. Olive Oil
• 2 tbsp. Coconut oil or butter
• 1 1/2 c. THRIVE Chopped Onions - Refresh with 1.5c water
• 2 clv. Garlic, Raw
• 1 tsp. Sea salt
• 1 c. Chicken Stock
• 1/2 c. Coconut milk, full fat
• 11 Whole limes, juiced
• 1/2 tsp. Capers
• 3 c. THRIVE Mushroom Pieces - Freeze Dried Refresh with 1c water
• 6 c. THRIVE Seasoned Chicken Slices - Refreshed with 2c of water for 15 minutes, making sure it's fully refreshed
• 6 Medium zucchini, julienned or spiralized
• 1/4 c. Fresh parsley, chopped

Directions

1. Preheat oven to 400F.
2. Mix refreshed cauliflower with the olive oil and spread it on a baking sheet. Roast for 10 minutes, stirring once. In a large skillet, heat 1T of the coconut oil and add the onion. Cook the onion a couple of minutes, add the garlic and cook another minute.
3. In a blender, combine the onions and garlic, roasted cauliflower, salt, stock, coconut milk, lime juice and capers. Blend until fully combined.
4. On high heat in the skillet, heat the last 1T of coconut oil.
5. Cook the mushrooms for 3 minutes then cook the chicken until warm.
6. Serve the chicken and mushrooms over the raw zucchini and top with the sauce. Garnish with parsley and enjoy!