![](https://cdn.thrivelife.com/media/recipe/recipe-image-coming-soon.png)
20m prep time
30m cook time
6 servings
Robb Wolf's Paleo AIP Chicken Alfredo
By Susan Sby Anne Dann I Thrivalized Robb Wolf's recipe from his new "Wired to Eat" book. This recipe is paleo (dairy and gluten free) and fits the autoimmune protocol (AIP).
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
- Preheat oven to 400F.
- 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.
- In a blender, combine the onions and garlic, roasted cauliflower, salt, stock, coconut milk, lime juice and capers. Blend until fully combined.
- On high heat in the skillet, heat the last 1T of coconut oil.
- Cook the mushrooms for 3 minutes then cook the chicken until warm.
- Serve the chicken and mushrooms over the raw zucchini and top with the sauce. Garnish with parsley and enjoy!