Recipe: Whole 30 Chicken Chowder

A few months ago I bought the Whole 30 book not necessarily to do a full on 30 days of it, but more to learn about the diet and to check out the different recipes. I made my first recipe from the book last week and it turned out amazing! It's very simple and has tons of flavor. What I really liked about this recipe is that I had most of the ingredients already on hand (which always makes me more likely to make the recipe). This recipe can also be altered very easily to include other veggies you have on hand. The broth is SO good and packed with flavor.

Hello delicious coconut milk!

All photos by me.

Prep Time: 20 minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes

What You Need:

• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne
• 1 pound boneless chicken thighs
• 1 quart chicken or vegetable broth
• 2 medium sweet potatoes, 1-inch cubed
• 1 head broccoli cut into 1-inch pieces (save stems)
• 2 cloves garlic, minced
• 1 jalapeño (optional)
• 1 15.6 ounce can coconut milk
• 1 tablespoon fresh cilantro, minced
• 1 lime, juiced
• 1/2 small onion, finely chopped
• Food processor/blender
• Cutting board
• Knife
• Medium sized pot
• Slotted spoon

What You'll Do:

Preheat Oven to 350

Mix salt, cumin, paprika, cayenne in a small bowl. Season chicken thighs evenly with spice mixture. Place the chicken in baking pan and roast for 20 minutes (time varies based on oven). Remove chicken from the oven and let it rest for 5 minutes. Cut chicken into 1-inch cubes.

While chicken is roasting, add the broth to a medium sized pot. Bring to boil and add sweet potatoes. Cook over high heat until sweet potatoes are fork tender; about 10 minutes. Remove the sweet potatoes from the broth with a slotted spoon and set them aside.

Add the broccoli stems, garlic, and jalapeño to the broth. Reduce the heat to medium high and boil for 15 minutes. Add the broccoli florets and coconut milk, and continue to boil until the broccoli is very tender, about 5 minutes. remove the pot from heat.

Transfer the broth and vegetables from the pot to a food processor or blender and blend until smooth. Place the blended mixture back into the pot and add the cooked chicken, sweet potatoes, and cilantro. Return the pot to medium heat, stir well, and cook for 2-3 minutes to reheat the chicken and sweet potatoes. Serve immediately.

Garnish the chowder with the fresh lime juice and finely chopped red onion.

I ended up freezing the leftovers to reheat for a busy weekday dinner!

What are some of your favorite Whole30 meals?