Yellow Chicken Choice

• 4 tablespoons unsalted butter

• 1 medium yellow onion, thinly sliced

• 2 teaspoons turmeric 

• 1/4 teaspoon ground black pepper

• 1/2 teaspoon sea salt,

• 1 1/2 pounds boneless, skinless chicken breast thinly sliced or diced

• 1/2 cup low-sodium chicken broth

• 1/4 cup almond milk

• 1 cup of chopped carrots

• Cooked cauliflower rice

• Directions: Melt the butter in a large skillet pan over medium heat. Add the onion, fresh turmeric, pepper, and the salt. Cook, stirring occasionally, until the onions are softened, about 5 minutes. and then add carrots. Meanwhile, place the chicken on a large plate with the smooth-top side facing up. Season with salt and turmeric.

• Push the onions/carrots to the outer edges of the pan and place the chicken, in a single layer in the middle of the pan. Season the chicken with more salt. Cook, until the chicken just begins to brown.

• Using tongs, flip the chicken and cook for 2 minutes more. Pour in broth, and stir gently to combine.

• Reduce heat to medium-low, cover, and cook for until the chicken is tender and cooked through, 165°F on an instant-read thermometer, 25 minutes. Serve over cauliflower rice and topped with cilantro.