Chicken Paprikash

Ingredients
2 boneless skinless chicken breasts – cut into 1/2 inch strips
2 small onions – chopped
1 red bell pepper – cut into strips
1 Tbsp chopped garlic
1 Tbsp coconut oil
3 tsp Paprika
3 Tbsp coconut milk (I used the cream part of the coconut milk from the can  if you don’t shake the can before you open it, usually the coconut cream is settled at the top and you can get a thicker sauce by just using this portion)
1 Tbsp coconut flour
1 Cup chicken broth
1 1/2 cup of shredded cabbage
Instructions
Heat 1/2 of  oil in a skillet over medium-high heat.  Add chicken and cook for about 5 minutes until there is no more pink.  Then remove and set aside. In the same skillet, add the rest of the oil.  Add onions, garlic and paprika.  Cook for about 3-5 minutes until onions have softened. Add coconut flour and broth.  Stir it around and bring it to a simmer.  Add the bell pepper and cabbage.  Cover and cook, stirring occasionally, until the peppers are softened. About 5 min.  Add back the chicken and coconut milk.  Continue to cook and stir until chicken is fully cooked and sauce is creamy. About 2 minutes.  Enjoy!