Paleo Ground Chicken 'Stroganoff'

3 oz ground chicken
1 slice thick-cut bacon, chopped
1/2 cup onions, chopped
1 clove garlic, chopped
1/2 cup mushrooms, sliced
2 zucchini
1 Tbsp tomato paste
1 tsp thyme
1 tsp rosemary
3/4 cup chicken stock
2 Tbsp coconut milk
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste

Can easily modify to suit your dietary needs/preferences. Lots of veggies can be added to bulk it up-- spinach, wild mushrooms, etc. Substitute the bacon for olive oil. Instead of zucchini noodles, sweet potato, cauliflower or spaghetti squash would be a great base too.

Saute the bacon on medium-low heat until most of the fat is rendered. Remove the bacon pieces from the pan and set aside. Mix together the ground chicken, garlic and onion powder with a little bit of salt and pepper. Saute in the bacon fat until cooked through. Remove the meat from the pan and set aside with the bacon.

In the bacon drippings, saute the garlic, onion, rosemary and thyme on medium-low heat until the onions are translucent. Add the mushrooms and season the pan with a dash of salt and pepper, saute until cooked. While this is happening, julienne your zucchini or use your spiral peeler to make the 'noodles.'

Add the stock, coconut milk, tomato paste to the pan and stir to combine. Add the zucchini noodles and simmer on low about 5 minutes, until the zucchini is cooked. Add the meat back in, stir to combine, and it's ready to serve!

Serving Size: dinner for one!