Cut chicken breasts into 2” large chunks

Place a large saucepan or dutch oven over a medium heat, melt the coconut oil. Add in the chicken pieces and cook until golden brown on all sides. Remove the chicken and put aside until later.

Add the onions to the same saucepan add coconut oil if pan is dry. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.

Add arrowroot and stir to coat bottom of pan and onions

Whisk in the chicken broth slowly.

Add in the vegetables and chicken, along with any juices from where the chicken was resting.

Season to taste with salt, pepper and Italian seasoning.

Allow the stew to come to a simmer, and then cook on low, but still maintain the simmer.

Cover and cook for approximately 30 minutes.

Stir in the coconut cream, green onions and peas.

Cook for just about another 2 minutes and serve with biscuits

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl mix together the almond flour, coconut flour, baking powder, and salt. Stir in the almond milk and coconut oil.

In a separate bowl, beat the egg whites until stiff peaks form, use electric mixer.

Gently fold into the flour mixture until combined.

Scoop into 6 large biscuits about 1/4 cup of dough each onto the baking sheet

Bake for 12-15 minutes, or until golden.

Spoon chicken into bowls and serve biscuit along side or on top.