INGREDIENTS:

• 1 ½ pounds boneless, skinless chicken thighs
• Sea salt and black pepper, to taste
• 5 ½ tablespoons coconut flour, divided
• 1 tablespoon coconut oil
• 1 tablespoon ghee (clarified butter)
• 3 cloves garlic, minced
• 1 small shallot, diced (optional, omit if strict Paleo)
• 1 cup chicken bone broth
• ½ cup full-fat coconut milk
• ½ cup sun-dried tomatoes, chopped (ensure no additives)
• 2 cups baby spinach
• 3 tablespoons freshly grated coconut-based “Parmesan” (optional)
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:

1. Season chicken with sea salt and black pepper to taste. Dredge chicken in 4 tablespoons coconut flour until evenly coated.
2. Heat coconut oil and ghee in a medium skillet over medium heat.
3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Set aside and reduce heat to medium-low.
4. Add minced garlic and diced shallot (if using), and cook, stirring frequently, until fragrant, about 2 minutes; season with sea salt and black pepper to taste.
5. Whisk in the remaining 1 1/2 tablespoons coconut flour until lightly browned, about 1 minute.
6. Gradually whisk in chicken bone broth, full-fat coconut milk, and sun-dried tomatoes. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in spinach and coconut-based “Parmesan” (if using); season with sea salt and black pepper to taste. Return chicken to the skillet.
7. Serve immediately.