As the weather is changing it seems that Chili is in the air. While at the grocery store I picked up a package of 2 bone in chicken breast and had all of the other ingredients handy. This was our lunch and we really enjoyed this creamy chicken chili which is a great paleo recipes and gluten free. Enjoy
Preheat oven to 350 degrees.
Prepare a baking sheet lined with foil. (for easy clean up)
Season chicken with 2 tablespoons olive oil, salt and pepper. Bake for 35 minutes. Let cool.
In a large pot over medium heat add 2 tablespoons oil then add onion and garlic and saute for 5 minutes.
Stir in basil, oregano, parsley, pepper flakes and mushrooms. Continue to saute for 5 minutes.
Add chicken stock. Bring to a low boil, cover and reduce heat to simmer,
Break apart chicken and add to pot. Add in coconut milk, cover for 10 minutes.