1- Pre heat over to 200C (400F)
2- Place about 450g (1lbs) chicken thighs on oven safe dish and season with salt, pepper and chili flakes
3- Bake for about 30-35 mins (or until cooked)
4- About 15 mins before the chicken is cooked, in a sauce pan sauté about 480ml (2 cups) of diced mushrooms with about 3 tablespoons of coconut oil. Add 360ml (1.5 cups) almond milk, 2 tablespoons of soy sauce, pepper and chili flakes to taste and about 3 tablespoons of whole wheat flour.
5- Stir and cook until it gets creamy
6- Place chicken on plate and add the mushroom sauce on top
NOTES: This makes 2 decent sized portions. You can substitute regular milk for almond. Served with steamed broccoli.
Approx. Macros: per serving based on a 6 serving size
Kcal:872 Carbs:18g Fat:32g Protein:57g